- 1 rounded cup brown lentils
- 2 cups water
- 2 tbsp olive oil
- 1 cup small diced onion
- 1 cup diced tomato
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- ½ cup arrowroot or cornstarch
- 1 tsp salt
- ½ tsp fresh ground white pepper, plus a pinch
- 1 tbsp pimenton picante (Spanish smoked paprika)*
- 4 Rockfish or Cod fillets, 12 to 14 ounces each
- 4 tbsp olive oil
- Lemon wedges for garnish
- Rinse and pick over lentils. Place in a sauce pan, cover with water, and bring to a boil. Cover pan, reduce heat and simmer for 15 minutes until lentils are just tender. Drain and set aside. Heat 2 tbsp of olive oil in a large sauté pan over medium heat. Add diced onion and cook until translucent, about 10 minutes. Stir in tomatoes and garlic and cook for an additional 2 minutes. Add lentils and lemon juice. Season with salt and pepper to taste. Cover and keep warm until fish is ready.
- Combine the arrowroot or cornstarch, salt, white pepper and pimeton in a baking dish. Lightly dredge the fish in the mixture. In a large sauté pan over medium-high heat, add olive oil and, when hot, add fish fillets. Cook for 4 minutes on the first side, then turn and cook an additional 2 to 4 minutes on the second side. Sprinkle with a little more pimenton.
- Divide lentils among 4 plates. Top each with a fillet, garnish with lemon, and serve.
*Note: Pimenton (Spanish Smoked Paprika) is the key to the unique flavor of this dish. Hungarian Paprika should not be substituted. Pimenton is available in gourmet groceries and specialty stores.