Directions:
- Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 759.79 Kcal (3181 kJ) | ||
| Calories from fat | 479.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.28g | 82% | |
|---|---|---|---|
| Cholesterol | 163.3mg | 54% | |
| Sodium | 765.17mg | 32% | |
| Potassium | 1409.92mg | 30% | |
| Total Carbs | 19.88g | 7% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 54.09g | 108% | |
| Vitamin C | 8.1mg | 14% | |
| Iron | 1.9mg | 11% | |
| Calcium | 87mg | 9% | |
| Amount Per 100 g | |||
| Calories | 173.07 Kcal (725 kJ) | ||
| Calories from fat | 109.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 82% | |
|---|---|---|---|
| Cholesterol | 37.2mg | 54% | |
| Sodium | 174.29mg | 32% | |
| Potassium | 321.15mg | 30% | |
| Total Carbs | 4.53g | 7% | |
| Sugars | 0.96g | 17% | |
| Dietary Fiber | 1.22g | 21% | |
| Protein | 12.32g | 108% | |
| Vitamin C | 1.9mg | 14% | |
| Iron | 0.4mg | 11% | |
| Calcium | 19.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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