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Combine 2 cups water, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or until lentils are tender.
Meanwhile, rinse fish; pat dry with paper towels. Sprinkle both sides of fish with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat a very large nonstick skillet over medium-high heat. Add fish, skin-side down; cook for 4 minutes. Turn fish; cook, covered, about 4 minutes more or until fish flakes easily when tested with a fork. Remove fish from pan; cover loosely and keep warm.
Add shallots and 2 tablespoons water to the pan. Cook over medium heat for 2 minutes. Stir in 1/4 cup water, lemon zest and lemon juice; cook for 1 minute.
Divide lentils among dinner plates. Arrange fish, skin-side down, on lentils. Top with shallot mixture.