Pan-fried groper with green lentils and parsley oil
Photo by Tamara West
|1 cup||Green lentils|
|100 ml||Olive oil|
|½||Onion, small, brown, peeled and finely diced|
|½||Carrot, peeled and finely diced|
|½ stick||Celery, finely diced|
|1 clove||Garlic, crushed|
|¼ tsp||Ground cumin|
|1 tsp||Tomato paste|
|½ cup||Chicken stock, or water|
|½ cup||Parsley, chopped|
|500 g||Groper, fillet, cut into thick slices|
|2 handfuls||Green beans, blanched|
|1 bunch||Baby carrot, large, blanched|
|1||Lemon, cut into 4 wedges|
- To make the parsley oil, place parsley, salt and garlic into a mortar and grind to a smooth paste. Add olive oil and muddle together.
- Heat oven to 200degC. Place lentils and water in a small saucepan and bring to the boil over a high heat. Reduce temperature and simmer until lentils are tender but still retain their shape. Drain, rinse under cold water and reserve for later use.
- Heat 50ml of the olive oil inamedium-sized pot over a low to medium heat. Add onion, carrot, celery and garlic and cook without letting them colour for 6 to 8 minutes before adding cumin and cooking for a further 30 seconds.
- Add tomato paste and cook for 1 minute before adding stock and cooked lentils. Bring to the boil and season with a little salt and freshly ground black pepper. Remove from the heat, stir in parsley and keep warm.
- Heat remaining olive oil in a heavy-based frying pan over a high heat. Lightly season groper with a little salt and freshly ground black pepper and fry until nicely coloured on one side. Turn fish over in the pan with a spatula and place into the oven for 1-2 minutes or until just cooked. (Take care not to overcook the grouper as it will dry out.) Remove grouper from the pan and allow to rest on a plate.
- Reheat carrots and green beans in a small pot of simmering water, drain and divide between 4 plates. Spoon lentils over vegetables and topwith groper. Finish with a drizzle of parsley oil and a wedge of lemon and serve immediately.