Fish and Lentils with Sauce Rof

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Serves 3

Ingredients

• 110 g lentils (French green or black, rinsed; Linsen)
• 4 garlic cloves (crushed; Knoblauchzehen)
• 1 scotch bonnet chile (seeded for milder heat; or substitute 1-2 jalapeños or serranos, seeded; Scotch-Bonnet-Chili)
• 3 scallions (coarsely chopped; Frühlingszwiebeln)
• 50 g flat-leaf parsley (leaves and tender stems, coarsely chopped; glatte Petersilie)
• 1 lemon (Zitrone)
• 90 ml safflower oil (or grapeseed or canola oil; Distelöl)
• salt (Salz)
• black pepper (schwarzer Pfeffer)
• 300 g fish fillets (4-6 ounces each, such as tilapia, cod, snapper, or striped bass; Fischfilets)
• 105 g spinach (baby, fresh; Spinat)

Steps

1. In a bowl, combine lentils (110 g) with about 800 ml water to soak while you prepare the rest.
2. Pulse garlic cloves (4), scotch bonnet chile (1), scallions (3), and flat-leaf parsley (50 g) in a food processor until evenly chopped, resembling confetti. (Or finely chop by hand.) Transfer to a large bowl. Stir in the zest and juice of lemon (1), safflower oil (45 ml), a pinch of salt, and a pinch of black pepper. Stir to combine. Transfer half the sauce (about 125 ml) to a small bowl, cover, and refrigerate. Reserve the remaining sauce for marinating the fish.
3. Pat 3 white fish fillets (300 g) dry and lightly season both sides with salt and black pepper. Add to the large bowl and turn to coat with sauce. Cover and refrigerate to marinate while the lentils cook.
4. Drain the soaked lentils and add to a large skillet with a lid. Add about 400 ml water, the remaining safflower oil (45 ml), and a big pinch of salt. Bring to a simmer over medium-high heat, ⏲ 7 minutes.
5. Reduce heat to medium and maintain a gentle simmer. Cook until the lentils are al dente, ⏲ 15 minutes. Stir in about 125 ml of the reserved sauce. Continue cooking until the lentils are completely soft, ⏲ 5–7 minutes.
6. Nestle the fish fillets into the lentils, skin or smooth side down, adding any leftover marinade from the bowl. Cook uncovered until the fish is opaque just around the edges, ⏲ 4 minutes. Scatter spinach (105 g) on top, season with salt, cover, and cook until the greens are wilted and the fish is cooked through, ⏲ 2–3 minutes.
7. Uncover and push the spinach aside. Check for doneness: the fillets should flake easily when poked with a fork. Top with the remaining reserved sauce (about 125 ml) and serve immediately with lemon wedges for squeezing.