Name: Roast brill with puy lentils & shiitake mushrooms
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 250g puy lentils; 2 shallots finely chopped; 4 tbsp olive oil; 140g shiitake mushroom quartered; 250g pack cherry or plum tomatoes halved; 2 tbsp capers rinsed; 150ml white wine; 4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each; 1 small lemon thinly sliced; 1 small bunch of flat-leaf parsley roughly chopped; 140g baby spinach leaves

Home
Recipes
Roast brill with puy lentils & shiitake mushrooms

Roast brill with puy lentils & shiitake mushrooms

Jo Pratt

Save recipe

Serves 4

Easy

Total time: 50 mins

Ready in 40-50 mins

A star rating of 3.6 out of 5.5 ratingsRate

loading...

Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Light & dark choc puds

A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

250g puy lentils
2 shallots

finely chopped
4 tbsp olive oil
140g shiitake mushroom

quartered
250g pack cherry or plum tomatoes

halved
2 tbsp capers

rinsed
150ml white wine
4 x brill

(or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
1 small lemon

thinly sliced
1 small bunch of flat-leaf parsley

roughly chopped
140g baby spinach

leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal471
fat17g
saturates2g
carbs34g
sugars0g
fibre7g
protein42g
salt0.67g

low

Method

step 1

Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
step 2

Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
step 3

Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.
step 4

Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.

RECIPE TIPS

TRY DIFFERENT FISH

For a slightly different version, splash out on turbot – a delicious but pricey fish. A less expensive choice would be hake.

Recipe from Good Food magazine, February 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now