Stewed Lentils With Mackerel Fillets

1. 1

   In a pot, place the lentils, leek, garlic, carrots, bay leaves, 2 tablespoons of olive oil, and 2 cups of water. Season with salt. Bring to boil on medium heat, and simmer until the lentils are soft and bulging.

2. 2

   Season the mackerel fillets with salt and pepper (don't overdo it, because the mackerel already has a strong taste).

3. 3

   Heat 1 tablespoon of olive oil in a nonstick skillet. Add the mackerel fillets with the skin down.

4. 4

   Sprinkle some chopped aromatic herbs, but save some parsley and coriander to garnish.

5. 5

   Let the fillets cook, without stirring, for 5 minutes.

6. 6

   Turn them over carefully, and cook for only 1 or 2 minutes. Like all fish, if you overcook it, it will dry out.

7. 7

   Pour the lentils in a dish.

8. 8

   Squeeze half a lemon on the fish fillets, and remove after 30 seconds so that the juice does not burn the fish, or make it bitter.

9. 9

   Arrange the fillets on top of the lentils, garnish with parsley, coriander, and sprouts.

* Per serving · 4 servings · Values may vary.