Monday, 22 February 2010

Swordfish with Lentils

Cooked during my stay in a cosy apartment in York, just about the only holiday let that I've stayed in that had decent pots and knives. Other firm white fish (monkfish or haddock) would work just as well (as long as it wasn't hacked about by the person doing the filleting as ours was). Serves 4 (for a change!)

4 fillets of firm white fish
Two large handfuls of Puy lentils
Two or three carrots
One red onion
2 cloves garlic
4-6 small tomatoes
6-8 black olives

Fry the finely chopped onion and garlic in olive oil till transparent. Add the finely diced carrot and fry again for a few minutes before adding the olives (pitted and halved). Add the chopped tomatoes, some dried herbs, the lentils and enough stock (or water) to cover.
Bring to the boil and simmer until the lentils are cooked, try not to let the lentils boil dry as they will burn on the bottom of the pan.
When the lentils are almost cooked, season and pan fry the fish and serve on top of the lentils along with some sugar snap peas and green beans for a contrasting texture and colour.

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