Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus is the perfect lunch or dinner. It is refreshing and pairs well with La Motte Sauvignon Blanc.
Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus
Ingredients
Lentils
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 x 375ml jar Nando’s Moroccan
- Curry cooking sauce
- 250ml water or vegetable stock
- salt and freshly ground black pepper, to taste
- 10ml parsley, chopped
Butternut fondant
- 4 rounds of butternut, 2cm thick, peeled
- 250ml orange juice
- 100ml butter, melted
- salt and freshly ground black pepper, to taste
Asparagus
- 160g fresh asparagus, trimmed
- 50g butter
- salt and freshly ground black pepper, to taste
Fish
- 4 x 200g portions firm fish
- 10ml ground cumin
- 1 lemon, cut into wedges
- 50ml olive oil
- 80ml olive tapenade
- fresh herbs, to garnish
Instructions
For the lentils, sauté the onion and garlic in a little olive oil until it is glossy. Add the lentils and stir-fry, about 2 minutes.
Add the cooking sauce and water, and stir. Let it simmer gently until the lentils are completely tender. Season with salt, pepper and the parsley.
For the butternut fondant, place the orange juice and butter in a pot and bring it to a gentle boil. Place the butternut rounds in the juice and let it simmer gently until all the juice is absorbed. Let the rounds brown gently on both sides and season well.
For the asparagus, melt the butter in a pan and add the trimmed asparagus. Fry it gently until it is tender and slightly golden. Season well.
Rub the cumin into the fish. Heat a little oil in a pan and once it is hot, fry the fish on both sides. Take care not to overcook it. Squeeze the lemon juice over the fish.
Spoon the lentils into the centre of a plate, top with the asparagus spears and a butternut round, and place a portion of fish on top. Garnish with the olive tapenade and fresh herbs.
