Lyonnaise Lentils and Trout

Name: Lyonnaise Lentils and Trout
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 cup green lentils (dry, rinsed); 1 can canned artichoke hearts (in water, drained and halved); 1 pound Swiss chard (chopped); 2 tablespoon avocado oil; 1 teaspoon dried tarragon; 2 tablespoon white wine vinegar; 1 teaspoon garlic powder; 0.5 teaspoon sea salt; 2.5 pound rainbow trout fillet (skinless, cut into 6 portions)

Pan-crisped rainbow trout fillets served over warm French green lentils tossed with artichoke hearts, tender Swiss chard, and aromatic tarragon.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 6
Cuisine: French
Difficulty: Medium

Dietary

Gluten-Free
Pescatarian
Dairy-Free
Nut-Free
Egg-Free
Soy-Free
Low-Sodium
High-Fiber
Low-Sugar
Low-Cholesterol
Low-Saturated-Fat
High-Protein

Ingredients

1.5 cup green lentils (dry, rinsed)
1 can canned artichoke hearts (in water, drained and halved)
1 pound Swiss chard (chopped)
2 tablespoon avocado oil
1 teaspoon dried tarragon
2 tablespoon white wine vinegar
1 teaspoon garlic powder
0.5 teaspoon sea salt
2.5 pound rainbow trout fillet (skinless, cut into 6 portions)

Instructions

Combine green lentils with 4 cups of water in a medium saucepan, bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until tender yet firm.
Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the Swiss chard, canned artichoke hearts, dried tarragon, white wine vinegar, garlic powder, and 1/4 teaspoon of the sea salt, sautéing for 4 minutes until the chard is fully wilted.
Drain any excess liquid from the cooked lentils and fold them into the skillet with the chard and artichokes, keeping warm over low heat.
Season rainbow trout fillet portions evenly with the remaining 1/4 teaspoon of sea salt.
Heat the remaining 1 tablespoon of avocado oil in a separate large nonstick skillet over medium-high heat. Sear trout fillets for 3 to 4 minutes per side until golden on the exterior and the fish flakes easily with a fork at an internal temperature of 145 degrees.
Divide the warm lentil and vegetable mixture evenly among six plates and top each portion with a seared trout fillet.

Notes

Green Puy lentils hold their shape beautifully during cooking without becoming mushy.

Nutrition (per serving)

Calories: 515
Protein: 52.5 g
Carbohydrates: 35.2 g
Fat: 16.4 g
Fiber: 10.8 g
Sodium: 375 mg
Saturated Fat: 2.6 g
Sugar: 2.4 g
Cholesterol: 71 mg