Week 6 · 30 min · Serves 4
Pan-fried trout with lentils and spinach
Filling and simple. Cook the lentils ahead and dinner is ready in fifteen minutes.
Ingredients
- 600 g trout fillet
- 200 ml green lentils
- 200 g baby spinach
- 2 garlic cloves
- 1 lemon
- 1 tbsp olive oil, salt and pepper
Method
- Cook the lentils as the packet says.
- Soften the garlic in the oil, add the spinach and let it wilt. Fold in the lentils.
- Fry the trout skin-side down for 4–5 minutes, turn and cook for one more minute.
- Serve the trout on the lentils with lemon.
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