White Fish on Lentils

Baked White Fish

Lightening fast, fresh and succulent 


4 fillets of firm white fish, such as halibut

1 tsp. each:  smoked paprika, thyme, oregano, basil, coriander

1 lemon, cut in half

Tbsp. olive oil

salt, pepper, to taste

Fresh, chopped herbs of choice (optional)


1.)  Pre-heat oven to 450 degrees F and grease a baking dish or cookie sheet with olive oil.  Place fillets in dish, sprinkle evenly with spices, then drizzle with the juice of one lemon and one tablespoon olive oil.  Season to taste with salt and pepper.

2.) Bake for 8-12 minutes, depending on the size of your fillets.  The fish will flake with a fork when done.  Avoid over-baking.  Serve with additional lemon and Greek yogurt; garnish with fresh herbs.

Classic Lentils

A flavorful and fabulous use of legumes 


1 small yellow or white onion, diced

1 yellow pepper, diced

1 large carrot, diced

3 garlic cloves, minced

1 large tomato, diced

Tbsp. Dijon mustard

1/4 cup dry white wine

2 cups cooked green or brown lentils, prepared according to package directions (measure after cooking)

1 to 2 Tbsp. extra virgin olive oil

salt, pepper, to taste

1/2 cup fresh herb(s) of your choice, such as basil, parsley, dill or cilantro


1.) Over medium heat, use a large skillet to sauté all the onion, carrot and yellow pepper in olive oil until tender, about ten minutes.   Then, add the garlic and sauté one minute more to soften.  Next, add the remaining ingredients: the tomato, Dijon mustard, wine, herbs and lentils.  Stir to combine and season with salt and pepper.

2.) Reduce heat to medium low, cover and allow to cook for ten minutes more for the wine to cook off and the flavors to marry.  Taste and re-season, if necessary.  Serve and enjoy!


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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.