Pan-fried grouper with red lentil cream and spinach

Ingredients

For 1 serving

• Grouper170 g
• Red lentils50 g
• Spinach120 g
• Onion40 g
• Turmericto taste
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Rinse the red lentils in a sieve; peel and chop the onion.
2. Put them in a small pan with the onion and enough water to cover by two fingers, bring to the boil and cook for 15 minutes over medium-low heat, stirring now and then, until they collapse.
3. Blend the lentils with half the oil, a pinch of turmeric and salt until smooth; if too thick, thin with a splash of hot water. Keep warm.
4. Meanwhile wash the spinach and sauté it in a pan with a splash of water over medium heat for 3 minutes, until wilted; salt it.
5. Pat the grouper dry and season with salt and black pepper. Heat the remaining oil in a non-stick pan over medium heat and cook it for 4 minutes per side, until golden and the white flesh flakes.
6. Spread the purée on the plate and serve the grouper on top, with the spinach alongside.