Fish with leek and tomatoes on a bed of lentils

Ingredients for 4 servings:

• 500 g fish fillet(s) (white fish fillets, e.g. cod, pollock or pangasius)
• 1 stalk(s) leek
• 3 large tomatoes
• 250 g lentils, red
• 1 onion(s)
• 1 shot of white wine
• 500 ml broth
• 1 tbsp olive oil
• Fennel seeds
• salt and pepper
• 1 tsp parsley, chopped
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Low in calories, tasty and quick to prepare!

First, finely chop the onion and sauté it in a pan. Add the lentils and pour in some of the stock until they are well covered. Simmer for about 10 minutes, until they are soft and have absorbed the liquid. In the meantime, cut the leek into rings and the tomatoes into eighths. Sauté briefly in a pan and deglaze with the white wine. Season with salt, pepper, and the fennel seeds (thyme, sage, or whatever you have on hand would also work well) and pour in the remaining stock. Season the fish fillets with salt and pepper and drizzle with lemon, then place them on the vegetables. Cook over low heat for 5 minutes. Arrange a bed of lentils on 4 plates and divide the fish and vegetables between them. Sprinkle with parsley. I like to eat it with a slice of bread, but it works very well without, just as it is.