Directions:
- In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.
- Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
- Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.37 Kcal (2078 kJ) | ||
| Calories from fat | 153.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.07g | 26% | |
|---|---|---|---|
| Cholesterol | 27.2mg | 9% | |
| Sodium | 2469.52mg | 103% | |
| Potassium | 175.47mg | 4% | |
| Total Carbs | 76.63g | 26% | |
| Sugars | 53.74g | 215% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 126.5mg | 211% | |
| Iron | 30.8mg | 171% | |
| Calcium | 26.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 143.92 Kcal (603 kJ) | ||
| Calories from fat | 44.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 26% | |
|---|---|---|---|
| Cholesterol | 7.89mg | 9% | |
| Sodium | 716.01mg | 103% | |
| Potassium | 50.88mg | 4% | |
| Total Carbs | 22.22g | 26% | |
| Sugars | 15.58g | 215% | |
| Dietary Fiber | 1.32g | 18% | |
| Protein | 0.35g | 2% | |
| Vitamin C | 36.7mg | 211% | |
| Iron | 8.9mg | 171% | |
| Calcium | 7.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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