Baked trout on a bed of sautéed spinach with onion and sage lentils and red pepper
This protein-rich trout is flavoursome and light. High in Omega 3s its benefits include reduced risk of strokes and heart attacks, clearer skin, stronger nails and glossier hair. Sounds good, and tastes it too. Combine this with fresh sautéed spinach, lentils, and red pepper and you’ve got the perfect hip and healthy recipe, plus its easy too. Top Tip: Serve as main course at a dinner party!
90g of Dry Puy Lentils
2 Trout Fillets
Bag of fresh spinach
One red pepper diced
One onion diced
Celery diced (amount is up to you)
One handful of sage
Half a lemon
Preheat your oven to 200 degrees. Place your trout fillets in a dish on top of a large piece of tin foil. Season with olive oil, salt, pepper and a generous squeeze of lemon juice. Cover the fish with the foil and bake for 15-20 minutes.
Boil and let simmer the puy lentils for 20 minutes (or however long it says on your particular packet).
Chop up the celery, onions and red pepper . Wash and prepare the sage.
Sautée the spinach in boiling water for 2-3 minutes.
Divide the spinach onto two plates. Combine the sage, onion, celery, red pepper and the lentils and serve on the spinach bed, then place your fillet of trout on top. Season to taste.