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.