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Roast brill with puy lentils & shiitake mushrooms
- 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:View on BBC Good Food
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