Asian Fish Fillets With Lentils

• 1 None onion, peeled and finely diced
• 1 clove garlic, peeled and pressed
• 250 g yellow lentils, rinsed
• 2 tbsp oil
• 2 tsp yellow curry paste
• 1 None bay leaf
• 1.5 litres vegetable stock
• 3 None tomatoes, diced
• 4 stalks parsley, chopped
• 500 g fillet of fish (such as cod), cut into cubes
• 2 tbsp plain flour
• 2 tbsp white wine vinegar

1. Heat 1 tbsp oil in a saucepan and saute onion and garlic. Add lentils, curry paste and bay leaf. Add vegetable stock and simmer for about 10 mins.
2. Meanwhile, coat fish in seasoned flour. Heat remaining oil in a pan and saute fish for about 5 mins.
3. Add diced tomatoes to lentils, bring to a boil, add vinegar and season. Transfer to serving bowls and distribute fish over top. Serve sprinkled with fresh parsley.

onion, clove garlic, yellow lentils, oil, curry, bay leaf, vegetable stock, tomatoes, stalks parsley, flour, white wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/24564 (may not work)