Ingredients
| 1 cup | Green lentils (Main) |
| 3 cups | Water |
| 100 ml | Olive oil |
| ½ | Onions, small, brown, peeled and finely diced |
| ½ | Carrots, peeled and finely diced |
| ½ stick | Celery, finely diced |
| 1 clove | Garlic, crushed |
| ¼ tsp | Ground cumin |
| 1 tsp | Tomato paste |
| ½ cup | Chicken stock, or water |
| ½ cup | Parsley, chopped |
| 500 g | Groper, fillet, cut into thick slices (Main) |
| 2 handfuls | Green beans, blanched |
| 1 bunch | Baby carrot, large, blanched |
| 1 | Lemon, cut into 4 wedges |
Parsley oil
| 1 cup | Parsley, picked (Main) |
| 2 pinches | Sea salt |
| ½ clove | Garlic, peeled |
| ¼ cup | Extra virgin olive oil |
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Directions
- To make the parsley oil, place parsley, salt and garlic into a mortar and grind to a smooth paste. Add olive oil and muddle together.
- Heat oven to 200degC. Place lentils and water in a small saucepan and bring to the boil over a high heat. Reduce temperature and simmer until lentils are tender but still retain their shape. Drain, rinse under cold water and reserve for later use.
- Heat 50ml of the olive oil inamedium-sized pot over a low to medium heat. Add onion, carrot, celery and garlic and cook without letting them colour for 6 to 8 minutes before adding cumin and cooking for a further 30 seconds.
- Add tomato paste and cook for 1 minute before adding stock and cooked lentils. Bring to the boil and season with a little salt and freshly ground black pepper. Remove from the heat, stir in parsley and keep warm.
- Heat remaining olive oil in a heavy-based frying pan over a high heat. Lightly season groper with a little salt and freshly ground black pepper and fry until nicely coloured on one side. Turn fish over in the pan with a spatula and place into the oven for 1-2 minutes or until just cooked. (Take care not to overcook the grouper as it will dry out.) Remove grouper from the pan and allow to rest on a plate.
- Reheat carrots and green beans in a small pot of simmering water, drain and divide between 4 plates. Spoon lentils over vegetables and topwith groper. Finish with a drizzle of parsley oil and a wedge of lemon and serve immediately.
