Spicy pollack with green lenses

Spicy pollack with green lenses
Not only do we recommend eating more fish, but also to use more dry legumes, such as lentils. They come in many colors, here we have used the green ones.

Photographer: Alf Børjesson. 

Photo is used with permission by Norwegian Seafood Export Council (Copyright)

Dinner for 4 people
ca. 750 g saithe fillets, skinned and boned
2 teaspoons salt
1 tablespoon olive or canola oil
1 teaspoon garam masala

Lentils:
175 g green lentils
1 garlic clove
juice of ½ lemon
salt
 
Mint Yoghurt:
1 cup yogurt, mild and easy
1 tablespoon chopped fresh mint
1 tablespoon chopped flat-leaf parsley

In the oven at 225 C for approx. 10 min

1. Start with the lentils. Boil them until tender in unsalted water for 15-20 minutes.

2. Strain the cooking water.

3. Press garlic and stir it into the lentils, add lemon juice, season with salt.
4. Fry the fish while the lentils are cooking.

5. Cut it into serving pieces, sprinkle with salt, drizzle with oil and sprinkle with garam masala.

6. Add fish pieces on baking paper on the baking tray and bake them high in the oven until they are cooked through and lightly browned on top.
7. Stir parsley and mint in the yogurt.

8.Spread the lentils on plates with the fish above. Serve with mint yogurt.