jamieandericphotography.com

• 6 oz whitefish filet per person
• 3 lemons, zest and juice
• 1 C olive oil
• 3/4 tsp salt
• 1 C french lentils
• 1 onion
• 1 tsp salt
• 1/4 tsp chili flake
• 1/2 C white wine
• 3 C water
• 2 bunches swiss chard

1. Heat oven to 350F
2. Season the fish liberally with salt and drizzle with olive oil
3. Place the fish on a sheet tray skin side down
4. Bake until the fish is cooked through
5. Zest and juice the lemons
6. Combine with the olive oil and salt
7. When fish is cooked through, slip the skin from the filets and immediately plunge into the lemon dressing
8. Allow to cool in the dressing and allow to marinate minimum 1 hour or up to 3 days
10. Slice the onion thinly
11. In a large sauce pan, heat a glug of olive oil and sweat the onions, salt, chili flake until tender
12. Add the white wine and reduce by half
13. Add the lentils and add the water and bring to a boil, reduce and cook until the lentils are tender
14. Cut the chard into 1/4” ribbons and thinly slice the stems
15. Place the chard leaves and stem into a large bowl
16. When the lentils are cooked through and the liquid mostly reduced, pour over the chard and allow to sit 3-5 minutes and gently wilt the chard
17. Toss to combine the lentils and chard and transfer to a serving platter
18. Top with the fish and pour the lemon dressing over the lentil salad
19. Garnish with chopped parsley and serve