Lentil ragout with fish fillet

Ingredients for 2 servings:

• 100 g beluga lentils
• ½ bell pepper(s), yellow
• 3 spring onions
• 1 small onion(s)
• 100 ml water
• 1 clove(s) garlic
• 5 cherry tomatoes
• 1 tsp marjoram, dried
• 1 tsp vegetable broth, instant
• 2 tbsp balsamic cream
• 1 handful of pomegranate seeds
• n. B. Pepper, freshly ground
• n. B. Salt
• ½ lemon(s), the juice
• 2 fish fillets, e.g. cod
• some oil

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours

Soak the lentils in plenty of water for about 6 hours. First, gather the ingredients, prepare the vegetables, and keep them separate. Peel the onion and garlic. Dice the onion, tomatoes, and bell peppers, and slice the white parts of the spring onions into diagonal rings. Deseed the pomegranate. Squeeze the lemon. Place the lentils in a sieve, rinse, and drain well. Heat a little oil in a pan and sauté the diced onions. Add the garlic, bell peppers, spring onions, and tomatoes, and cook briefly while stirring. Pour in the water and stir in the marjoram. Simmer everything for about 15 minutes, until the lentils are tender. Season with the vegetable stock and balsamic vinegar. Season with salt and pepper to taste and let stand a little longer. While the lentils are cooking, prepare the fish. Marinate the fish in lemon juice for 5-10 minutes. Pat dry and season with salt and pepper. Fry in hot oil. Place the lentils on plates, sprinkle with pomegranate seeds, and serve with the fish. A green salad is a good accompaniment.