Red Snapper with Lentils

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 4 fillets
    • Difficulty Level

This is a recipe for red snapper with lentils. It’s packed with protein, which makes this a power meal for those of you watching your weight.

It’s not only healthy, but also delicious and satisfying. The lentils are packed with earthy flavor and are an excellent substitution to other starches like potatoes or pasta.

If you can’t find red snapper, you can substitute a fillet of your favorite fish. Make some red snapper with lentilsĀ for dinner tonight!

Rate Recipe

1 Rating

Ingredients

  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, sliced
  • 1 clove garlic, minced
  • 1 1/4 cups lentils
  • 2 1/2 cups vegetable stock
  • 1/2 cup canned crushed tomatoes
  • 1 tsp salt
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1/2 tsp pepper
  • 4, 6 oz red snapper fillets
  • 2 tbsp butter

Instructions

  • 1. In a saucepan over medium heat, heat 2 tbsp of olive oil. Add onion, carrot, celery, and garlic. Cook over medium heat until the onions are translucent, about 5 minutes.
  • 2. Add lentils, broth, tomatoes, 1/2 tsp salt, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
  • 3. In a medium skillet, heat 1 tbsp of olive oil over medium-high heat. Season fish evenly with remaining salt and pepper.
  • 4. Carefully place the fillets in the pan and cook until browned on the bottom, about 5 minutes.
  • 5. Flip fillets and add butter to the skillet. Spoon butter over the fillets until cooked through, about 2 minutes longer.
  • 6. Serve fillets over lentils. Enjoy!

Instructions

  • 1. In a saucepan over medium heat, heat 2 tbsp of olive oil. Add onion, carrot, celery, and garlic. Cook over medium heat until the onions are translucent, about 5 minutes.
  • 2. Add lentils, broth, tomatoes, 1/2 tsp salt, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, covered, until the lentils are just tender, about 30 minutes. Discard the bay leaf and stir in 1/8 teaspoon of the pepper.
  • 3. In a medium skillet, heat 1 tbsp of olive oil over medium-high heat. Season fish evenly with remaining salt and pepper.
  • 4. Carefully place the fillets in the pan and cook until browned on the bottom, about 5 minutes.
  • 5. Flip fillets and add butter to the skillet. Spoon butter over the fillets until cooked through, about 2 minutes longer.
  • 6. Serve fillets over lentils. Enjoy!

Rate this recipe

  • 1 person rated this recipe

  • Average Rating

    (5 / 5)


LIKE US ON FACEBOOK   


Comments