Recipes / Brill

Roast brill with puy lentils & shiitake mushrooms

Roast brill with puy lentils & shiitake mushrooms

Ingredients:  250g puy lentils 2 shallots, finely chopped 4 tbsp olive oil 140g shiitake mushroom, quartered 250g pack cherry or plum tomatoes, halved 2 tbsp capers, rinsed 150ml white wine 4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each 1 small lemon, thinly sliced 1 small bunch of flat-leaf parsley, roughly chopped 140g baby spinach leaves Method: Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one...

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