Preparation time is 12minutes
Cook time is 15minutes
Total time is 27minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
Crust
- 75grams breadcrumbs
- 1 lemon, grated rind
- 1teaspoons rosemary, finely chopped
- 2tablespoons parsley, finely chopped
- 4 skinless swordfish fillets, about 175 g each
- 2tablespoons olive oil
- 500grams cooked Puy lentils, heated
- 8 sun-blushed tomatoes, roughly chopped
- 1 small bunch basil, shredded
- 1tablespoons capers in brine, drained and rinsed
- 4 spring onions, finely sliced
- 8 pitted black olives, roughly chopped
- 2tablespoons olive oil
- 1 pinch salt
- 2 lemons, halved (to serve)
- 1 pinch pepper
Method
Step 1 of 3
Mix together the ingredients for the crust and add some salt and pepper. Rub the fish fillets in the oil and then press them into the crust mixture to coat.
Step 2 of 3
Transfer the fish to a nonstick baking sheet and carefully tip over the remaining crust. Cook in a preheated oven, 220°C for 15 minutes until the fish is flaky and the crust is golden and crunchy.
Step 3 of 3
Put the hot lentils in a bowl and stir in the remaining ingredients. Serve immediately with the fish fillets and lemon halves.
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