Baked Fish Mustardy Puy Lentils

Instructions

1. Preheat your oven to 375°F (190°C). Prepare a baking dish by greasing it lightly with olive oil or lining it with parchment paper to prevent sticking.

2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

3. Add the rinsed Puy lentils to the saucepan and stir to coat them with the onion and garlic mixture. Sauté for another 1-2 minutes to toast the lentils slightly.

4. Pour in the vegetable or chicken broth, season with salt and pepper, and bring the mixture to a gentle boil. Reduce the heat to low, cover the saucepan, and let the lentils simmer for about 20-25 minutes until they are tender but still hold their shape.

5. While the lentils are simmering, place the fish fillets in the prepared baking dish. Season them with salt and pepper, and spread the whole grain mustard evenly over the fillets.

6. Once the lentils are cooked, spoon them around the fish fillets in the baking dish. Make sure to save some of the cooking liquid from the lentils to keep the dish moist while baking.

7. Cover the baking dish with foil or a lid and bake in the preheated oven for about 15-20 minutes, or until the fish is cooked through and easily flakes with a fork.

8. Once the fish is done, remove the baking dish from the oven. Sprinkle freshly chopped parsley over the Baked Fish Mustardy Puy Lentils for a pop of color and added freshness.

9. Serve the dish hot, with a side of steamed vegetables or a green salad for a well-rounded meal.