Any White Fish
4 Medium Beetroots
1 Medium Carrot
1 Stick Of Celery
3/4 Cup/175g of Puy Lentils (preferably soaked overnight)
1 Tsp Caper
Preheat Oven to 180.
Cut beets into wedges and place in a oven proof dish with a drizzle of olive oil and a seasoning of S&P, cover with foil. Slide into oven and set timer for 30 mins.
After placing beets in the oven finely chop carrot, celery & onion. Add this with the lentils to a pan of boiling water and simmer for 20 mins.
Whilst that is simmering – In another oven proof dish add your choice of white fish, squeeze the lemon and add oil, cover with tin foil, then place in the oven for 17 mins.
Now, your ready to plate up! Beets on the bottom, followed by the lentil stew and place the white fish on top! Feel free to sprinkle any herbs on top to give it extra flavour.
Sit down, rest and digest!