Lemon Fish With Red Lentil Salad

• 1 cup red lentils
• 1 cup vegetable stock
• 4 oz green beans, trimmed and cut into 1-inch lengths
• 9 oz cherry tomatoes, quartered
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp chopped chives
• 2 tsp finely grated lemon peel
• 2 tbsp lemon juice
• 1 tbsp vegetable or olive oil
• 2 tbsp butter, at room temperature
• 1 clove garlic, finely chopped
• 4 None firm white boneless fish fillets (5-6 oz each)
• 1/4 tsp mild paprika

1. Rinse lentils under cold water. Place lentils, stock and 1 cup water in a medium saucepan on high heat. Bring to a boil; reduce heat to low. Add beans; simmer, uncovered, for 4-5 mins or until lentils are just tender, but still hold their shape. Drain; refresh under cold water. Transfer to a large bowl.
2. Add tomatoes, 3 tbsp of the parsley, chives and 1 tsp of the lemon peel to lentil mixture. Whisk lemon juice and oil in a small bowl; drizzle over salad. Toss to combine.
3. Combine butter, remaining 1 tbsp parsley, garlic and remaining 1 tsp lemon peel in a small bowl. Set aside.
4. Sprinkle fish with paprika; spray with no stick cooking spray. Heat a large skillet on medium heat. Cook fish for 3 mins each side or until cooked.
5. Spoon lentil salad onto plates. Top with fish. Dot fish with butter mixture. Serve at once.

red lentils, vegetable stock, green beans, cherry tomatoes, parsley, chives, lemon peel, lemon juice, vegetable, butter, clove garlic, fish, paprika

Taken from recipes-plus.com/api/v2.0/recipes/25684 (may not work)