Fish with lentil and carrot puree
Fish idea with lentil and carrot puree
Baked fish with lentil and carrot puree is a dish combining high-quality fish protein with valuable plant ingredients. Fish provides omega-3 fatty acids, which are beneficial for heart health. Lentils are a source of plant protein, fiber, and minerals such as iron and magnesium, which aid digestion and provide energy. Carrots provide beta-carotene, which the body converts into vitamin A, which supports healthy vision and skin. This easily digestible, low-calorie dish provides essential nutrients, ideal for those who care about a healthy diet.
- carrot
- 0.5 onion
- 1 clove garlic
- 1 lemon
- 40g lentils
- 10g almond flakes
- 100g fresh spinach
- 2 pieces of any white fish (cod)
- 0.5 teaspoon paprika powder
- 1 tablespoon clarified butter
- 1 cup broth
Ingredients
✅Peel the onion and garlic, and wash the carrot and pepper. Finely chop the onion and garlic, and slice the carrot. Fry in a hot pan for 3 minutes and add the lentils and stock. Bring to the boil, then simmer for about 20 minutes, until the lentils and vegetables are soft.
✅Toast the almonds in a dry pan for a few minutes, until they are lightly golden. Then chop them into small pieces.
✅In the same pan where the almonds were roasted, fry the fresh spinach for a few minutes, until they wilt. Season with salt and pepper.
✅Wash the fillets, pat dry, season with salt and pepper. Fry in a pan with a little olive oil for about 2 minutes on each side, until golden and crispy.
✅After cooking the lentils and vegetables, add the paprika powder. Blend everything into a smooth puree. Season with salt and pepper.
✅Place a portion of the lentil puree on a plate, top with spinach and fish. Sprinkle with toasted almonds and a drizzle of lemon.
Serves: 2
549 kcal P: 35 g F: 28g C: 33 g
Recipe
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