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🍽️ Monkfish with Sage and Lentil Vegetables

384 kcal · 30 min · 4 servings

Ingredients

• 800 g Monkfish fillet (2 fillets approx. 400 g each)
• 1 handful fresh sage
• 2 garlic cloves
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 200 ml fish stock
• 1 tbsp lemon juice
• 100 g Puy lentils
• 100 g red lentils
• 2 red bell peppers
• 2 tbsp soy sauce

Instructions

1. 1. Rinse the monkfish and pat it dry with a kitchen towel.
2. 2. Pluck the sage leaves from the stems.
3. 3. Place half of the sage leaves on the long side of one monkfish fillet.
4. 4. Place the second fillet on top.
5. 5. Tie the fish bundle securely with kitchen twine.
6. 6. Peel the garlic and dice it finely.
7. 7. Heat two tablespoons of olive oil in a pan.
8. 8. Sauté the garlic in the hot oil.
9. 9. Season the monkfish with salt and pepper.
10. 10. Sear the fish in the garlic oil on all sides for a short time over medium heat.
11. 11. Pour in the fish stock and lemon juice.
12. 12. Simmer the fish covered over low heat for 15 to 20 minutes until cooked through.
13. 13. Rinse both types of lentils.
14. 14. Wash the bell peppers, halve them, remove the core, and dice them finely.
15. 15. Heat the remaining oil in a pot.
16. 16. Sauté the peppers in the hot oil.
17. 17. Add the Puy lentils.
18. 18. Cover the lentils with water.
19. 19. Simmer the lentils for about 10 minutes over low heat.
20. 20. Stir in the red lentils.
21. 21. Continue to simmer the vegetables for another 10 to 15 minutes until tender.
22. 22. Add a little water if necessary.
23. 23. Season the lentils with soy sauce, salt, and pepper.
24. 24. Finely chop the remaining sage leaves.
25. 25. Stir the chopped sage into the lentils.
26. 26. Remove the monkfish from the cooking liquid.
27. 27. Cut the fish into four pieces.
28. 28. Divide the lentil mixture among plates.
29. 29. Place the fish pieces on top of the lentils and serve.

Nutrition per serving

• kcal: 384
• Protein: 43 g · Fett/Fat: 12 g · Carbs: 24 g