Grilled haddok with sweet lentil puree

haddok with sweet lentil puree

Ingredients:

  • 4 large carrots (peeled and chopped)

  • 1 large sweet potato (peeled and chopped)

  • 1 cup red lentils (uncooked)

  • 1 small onion (chopped)

  • 2 cups vegetable broth

  • 3 large garlic cloves (diced)

  • 8 baby bok choy

  • 2 oranges (freshly squeezed)

  • 4 Haddock fillets

  • 1 TBSP sweet paprika

  • 1 TBSP garlic powder

  • 1 TSP celery salt

  • 1 pinch cayenne pepper (or more)

  • Olive Oil to cook with

Directions:

For the puree:

  • Heat a TBSP of olive oil in a large skillet over medium heat.

  • Add onion, garlic, carrots and sweet potato and sauté until vegetables soften (about 3-5 minutes).

  • Add broth and lentils to vegetables and bring to a boil. Reduce heat to medium and cover to cook until vegetables are soft, lentils are cooked and most liquid has been absorbed.

  • Remove vegetables from heat and add to a blender with the orange juice. Blend into a puree.

For the Fish:

  • Heat a TBSP of olive oil in a large skillet over medium heat.

  • Mix all the spices together and season both sides of the fish evenly.

  • Add seasoned fish to skillet and cook each side 5-7 min’s until cooked.

For the Baby Bok Choy:

  • Heat a TBSP of olive oil in a large skillet over medium heat.

  • Wash and cut the baby bok choy in half lengthwise.

  • Add bok choy to the skillet and cook each side 5-6 min until browned and softened. Season with salt and pepper.

1 serving: 1/2 cup puree, 1 piece of fish the size of your palm, 2-4 pieces of bok choy.