Saithe fillet, butternut and red onions with green lentils
There's no season to enjoy lentils, and they're rich in vegetable protein, minerals and trace elements. Pair them with a few shavings of oven-roasted butternut seasoned with pumpkin seed oil and fresh herbs.
Chef's choice, Low Carbs
Ingredients
Portions:
4
150 g
saithe fillet
100 g
butternut squash
50 g
green lentils
0.5
red onion
1 tbsp
Casa olive oil
0.5 tbsp
pumpkin seed oil
pumpkin seeds
0.5
yellow lemon, juiced
1 clove
garlic, minced
fine salt
ground white pepper
1 pinch
Espelette pepper
1 tbsp
fresh mint, chopped
1 tbsp
fresh sage, chopped
1 tbsp
flat parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (392°F).
- Peel and cut the butternut squash into thin slices. Toss with a drizzle of pumpkin seed oil, salt, and pepper. Roast in the oven for 20 minutes or until tender.
- Rinse the green lentils under cold water, then cook them in a pot of boiling salted water for about 15 minutes until tender. Drain and set aside.
- Season the saithe fillet with salt, Espelette, and ground white pepper. In a pan, heat Casa olive oil and sear the saithe fillet for 3-4 minutes on each side until cooked through.
- Slice the red onion thinly and sauté with minced garlic in Casa olive oil until soft. Combine with the cooked lentils, and add fresh mint, sage, and parsley.
- Serve the saithe fillet alongside the roasted butternut squash and lentil salad. Drizzle with a bit of lemon juice and additional pumpkin seed oil if desired.
For added crunch, sprinkle some roasted pumpkin seeds over the dish before serving.
This recipe is perfect for a low-carb diet without sacrificing flavor.