Lemon Fish With Red Lentil Salad - cooking recipe

Ingredients

1 cup red lentils
1 cup vegetable stock
4 oz green beans, trimmed and cut into 1-inch lengths
9 oz cherry tomatoes, quartered
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp chopped chives
2 tsp finely grated lemon peel
2 tbsp lemon juice
1 tbsp vegetable or olive oil
2 tbsp butter, at room temperature
1 clove garlic, finely chopped
4 None firm white boneless fish fillets (5-6 oz each)
1/4 tsp mild paprika

Preparation

Rinse lentils under cold water. Place lentils, stock and 1 cup water in a medium saucepan on high heat. Bring to a boil; reduce heat to low. Add beans; simmer, uncovered, for 4-5 mins or until lentils are just tender, but still hold their shape. Drain; refresh under cold water. Transfer to a large bowl.
Add tomatoes, 3 tbsp of the parsley, chives and 1 tsp of the lemon peel to lentil mixture. Whisk lemon juice and oil in a small bowl; drizzle over salad. Toss to combine.
Combine butter, remaining 1 tbsp parsley, garlic and remaining 1 tsp lemon peel in a small bowl. Set aside.
Sprinkle fish with paprika; spray with no stick cooking spray. Heat a large skillet on medium heat. Cook fish for 3 mins each side or until cooked.
Spoon lentil salad onto plates. Top with fish. Dot fish with butter mixture. Serve at once.