Provençal lentils with baked trout

Ingredients

For 1 serving

• Cooked lentils150 g
• Trout150 g
• Carrots1
• Onion0.3
• Extra virgin olive oil8 g
• Thymeto taste
• Bay leavesto taste
• Mustard5 g
• Saltto taste

Contains: fish, mustard,

In season: September – March

Method

1. Turn the oven on to 190 °C (conventional). Peel the onion and carrots and cut them into small dice.
2. Heat half the oil in a pan over a medium heat and cook the onion and carrots for 5 minutes, until soft; add the drained lentils, thyme, bay leaf, a splash of water and salt, cover and cook over a low heat for 10 minutes, until the liquid has almost gone.
3. Meanwhile put the trout on a tray lined with baking paper, salt it, rub it with a little of the remaining oil and bake for 12 minutes, until the flesh is opaque and flakes.
4. Remove the bay leaf and dress the lentils with the mustard whisked into the last of the oil.
5. Serve the lentils with the trout alongside.