Cider Braised Pink Ling with Lentils
Ideal for a tasty mid-week meal, this cider-infused fish is accompanied by lentils and a lemony crème fraiche sauce.
How long will it take?
What’s the serving size?
What do I need?
- 3 tbsp olive oil
- 3 leeks, finely sliced
- 3 cloves garlic, finely chopped
- 4 pink ling fillets
- 600 mL dry cider
- 2 x 400 g tins lentils, drained and rinsed
- Bunch of flat leaf parsley, finely chopped
- 2 lemons, zested
- ½ red capsicum, finely diced
- 150 mL crème fraiche
- Salt and freshly ground black pepper
How do I make it?
- Preheat oven to 150C.
- Heat 2 tbsp olive oil in a large frying pan over medium heat. Add leeks and cook until softened, about 8 minutes. Add garlic and cook for 1 minute. Place fish fillets on top of the leek and garlic and pour in enough cider to cover the fish. Bring pan to a simmer, then cover with a lid and cook for 10 minutes or until the fish is cooked through. Remove fish from the pan and place on a plate covered with foil in the oven to keep warm.
- Add any remaining cider to the pan and increase heat to high. Boil, reducing the liquid by half.
- Meanwhile, add lentils to a microwave-safe bowl and heat for 1 minute, or until the lentils are hot. Add parsley, lemon zest, 1 tbsp olive oil and capsicum and toss well to combine.
- Remove cider from the heat and leave to cool for 1 minute then stir in crème fraiche. Season and add a squeeze of lemon juice to taste.
- To serve, place lentils on plates then top with leeks and fish and drizzle over sauce.