Trout fillets with lentils and cavolo nero

Ingredients

For 1 serving

• Trout160 g
• Cooked lentils150 g
• Tuscan kale150 g
• Garlic1 clove
• Rosemary2 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: October – February

Method

1. Put a pan of water on to boil. Wash the cavolo nero, strip out the tough central rib and cut the leaves into thin strips; when the water boils, salt it and cook the cavolo nero for 8 minutes, until tender; drain.
2. Peel and crush the garlic; rinse and drain the lentils.
3. In a frying pan heat half the oil over medium heat with the garlic and rosemary for 1 minute, until fragrant; add the cavolo nero and lentils with a pinch of salt and cook for 5 minutes, stirring, until well flavoured.
4. Pat the trout fillets dry and season the flesh with salt and pepper.
5. Heat the remaining oil in a non-stick pan over medium-high heat and cook the trout skin side down for 4 minutes, until crisp and the flesh is almost all opaque; turn and cook for 1 minute.
6. Serve the trout on the lentils and cavolo nero.