Pacific Rockfish With Smoked Paprika And Lentils

• 1 cup brown lentils
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 1 cup tomato, diced
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• 4 Pacific rockfish fillets, 12-14 ounces each
• 1/2 cup cornstarch
• 1/2 teaspoon ground white pepper
• 1 tablespoon smoked Spanish paprika
• 4 tablespoons olive oil
• 1 lemon wedges for garnish
• 1/2 teaspoon salt, to taste

1. Bring lentils and water to boil in a sauce pan, simmer for about 20 minutes, partially covered, or until tender. Heat olive oil in a large pan and cook onion till translucent. Add the tomatoes and garlic, cook for another 2 minutes. Drain excess liquid off lentils and add, along with lemon juice and season with salt and pepper.
2. Mix cornstarch, salt, white pepper and pimento in a baking dish. Dredge the fish fillets in the mixture.
3. Cook fish fillets in a large saute pan with olive oil for 2-4 minutes on both sides. Place lentils on a plate, and then place fish fillet and garnish with lemon wedges.

brown lentils, water, olive oil, onion, tomato, garlic, lemon juice, rockfish, cornstarch, ground white pepper, paprika, olive oil, lemon wedges, salt

Taken from www.epicurious.com/recipes/member/views/pacific-rockfish-with-smoked-paprika-and-lentils-5650a13bfa94059c732a5b7c (may not work)