(Tasting Table)
Lentils
- 1 cup green lentils, washed
- 3 garlic cloves, smashed
- 1 tablespoon basil oil (or 1 tablespoon extra-virgin olive oil plus 2 teaspoons finely chopped fresh basil)
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
Fish
- 1 medium tomato, cored and finely chopped
- 1 scallion, finely chopped
- 1 tablespoon basil oil (or 1 tablespoon extra-virgin olive oil plus 2 teaspoons finely chopped fresh basil leaves, plus for serving)
- 1½ teaspoons kosher salt
- Four 4-ounce Arctic char fillets
- Juice of ½ lemon
- Freshly ground black pepper
Make the lentils: In a medium saucepan set over high heat, add 3 cups water and bring to a boil. Reduce the heat to medium-low, add the lentils and garlic and simmer, uncovered, until the lentils are al dente, about 20 minutes (depending on the age of the lentils). Reduce the heat to low, cover the saucepan and cook 5 minutes more, then turn off the heat and set aside 5 minutes. Remove the garlic cloves, turn the lentils out into a sieve, and place under cold running water to cool. Shake the sieve to remove as much water as possible before turning the lentils out into a medium bowl. Add the basil oil, lemon juice, mustard and salt, stir and set aside.
Make the fish: In a medium bowl, stir together the tomato, scallion, basil oil and ½ teaspoon salt. Set aside. Line a rimmed baking sheet with a piece of aluminum foil and place the fish fillets on top. Squeeze the lemon juice over the fillets and season with pepper and the remaining 1 teaspoon salt.
Adjust an oven rack so it is about 3 inches from the broiler element and heat the broiler to high. Broil the fish until charred around the edges and the fish gives only slightly when pressed, 2 to 3 minutes (watch the broiler closely, as broiler intensity varies).
Remove the baking sheet from the oven. Divide the lentils among 4 plates. Top each with a fish fillet and some tomatoes. Drizzle with extra basil oil (or olive oil) and serve.
Serves 4
Printable version
