Tilapia and Warm Lentil Salad
To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.
Tilapia with Warm Lentil Salad
4 6 oz tilapia filets
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
3 cloves of minced garlic
1 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper
Warm Lentil Salad
1 cup rinsed green lentils
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tsp Dijon mustard
1/4 cup finely diced red onion
1/4 cup fresh parsley, chopped
4 cups of arugula
1/2 tsp salt
1/4 tsp pepper
Preheat the oven to 400 degrees.
Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.
Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag. Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour.
Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes.
Warm lentil salad:
While the tilapia is marinating and baking, bring 4 cups of water with 1/2 tsp of salt to a boil.
Once the water is boiling, add lentils and simmer for 20-25 minutes stirring occasionally. Drain in a colander. Do not rinse!
In the bottom of a large bowl, add extra virgin olive oil, red wine vinegar, Dijon mustard, red onion, parsley, salt and pepper and whisk to combine.
Add drained warm lentils to the bowl. Top with arugula. Toss all the ingredients in the bowl to combine.
On each plate, place some warm lentil salad and top with warm tilapia filets.
You can garnish with lemon slices if you like.