Provencal 動かす-fry
FOOD STYLING: EMILY KYDD, PROP STYLING: JENNIFER KAY, PHOTO ASSISTANT: SOPHIE BRONZE
Any 会社／堅い, white, meaty fish will marry here with the lentils and red peppers. A splodge of a?oli would go 負かす／撃墜する a 扱う／治療する on 最高の，を越す.
SERVES 4
2 tbsp extra virgin olive oil
2 long red peppers, 核心 and seeds discarded, 削減（する） into thin 4cm-5cm （土地などの）細長い一片s
1 fennel bulb, shoots and 堅い outer sheath discarded, halved downwards and thinly sliced
2 garlic cloves, peeled and thinly sliced
150g cherry tomatoes, halved
2 tsp balsamic vinegar
250g cooked green lentils
200g monkfish (trimmed 負わせる), 削減（する） into approx 3cm pieces
squeeze of lemon juice
3 tbsp coarsely chopped coriander or flat-leaf parsley
70g pitted green olives, halved
sea salt, 黒人／ボイコット pepper?
- Heat a tablespoon of oil?in a large (around 28cm) 深い-味方するd nonstick frying pan over a medium-high heat. 動かす-fry the peppers and fennel for 6-7 minutes until lightly coloured, 追加するing the garlic a minute before the end.
- ?動かす in the cherry tomatoes, 追加する the balsamic vinegar, season and fry for 1 minute longer, then 追加する the lentils and heat through for a couple of minutes. Tip this into a large bowl.
- ?投げ上げる／ボディチェックする the fish with the remaining oil in a medium bowl and 動かす-fry for 2-3 minutes, until lightly coloured and it has lost its translucency, then season with salt, pepper and a squeeze of lemon juice.
- ?動かす the fish into the lentil mixture with the coriander or parsley then serve scattered with the olives.
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