1 tbs Moroccan Spice MixSprinkle fish with spice mix and rub into the fillets. Chill until needed.
4 small white fish fillets
Vegetable or peanut oil
2 cloves garlic - finely chopped
1 med red onion - sliced
2 sticks celery - chopped in coarse matchsticks
1 med carrot - chopped
1 tbs ground cumin
1/2 tin (1 cup) brown lentils - rinsed
lemon juice
1 large tomato - chopped
Chopped coriander as garnish
Stir fry onion until soft. Add carrot and celery, garlic and cumin. Stir fry until fragrant but not over cooked. Add 2 tbs water. Bring to the boil and reduce heat to cook the carrot and celery until still crisp. Add lentils and bring to the boil. DON'T over cook. Remove from heat and stir in lemon juice, chopped coriander and tomato.
Char grill the fish fillets on both sides in a preheated, oiled pan.
Serve the fish on top of a serving of spiced lentils and garnish with coriander leaves.
Steamed beans go well with this dish.
