Photo: Andrew Ridley
Roast brill with puy lentils & shiitake mushrooms
11 ingredients
Serves 4
openrecipes
Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils
Estimated Nutrition (whole recipe, rough)
513
Calories
19g
Protein
16g
Fat
80g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Plum | 1 medium (66g) | 30 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g puy lentils
- 2 shallots , finely chopped
- 4 tbsp olive oil
- 140g shiitake mushrooms , quartered
- 250g pack cherry or plum tomatoes , halved
- 2 tbsp capers , rinsed
- 150ml white wine
- 4 x brill fillets, skinned (about 140-175g/5-6oz each)
- 1 small lemon , thinly sliced
- 1 small bunch of flat-leaf parsley , roughly chopped
- 140g baby spinach leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes