LENTIL SALAD WITH GARLIC AND HERB-CRUSTED FISH
RECIPE TYPE
Under 30 min, Seafood
SERVES
4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
1 pkg (500 g) Longo’s Garlic & Herb Crusted Wild Caught Haddock1 lemon1 can (540 mL) Longo’s Essentials lentils, drained and rinsed100 g Longo’s feta cheese, crumbled1/3 cup chopped fresh parsley
Directions
Place fish fillets on parchment paper lined baking sheet and bake in preheated 425ºF oven for about 20 minutes, turning once or until golden brown and thermometer reaches 158ºF when tested.
Meanwhile, zest lemon and place 1 tsp in a large bowl. Squeeze lemon and add 2 tbsp lemon juice to the bowl. Whisk in 3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper. Stir in lentils, feta and parsley; set aside.
Place fish fillet on plate and top with lentil salad. Garnish with any remaining lemon if desired.
