Stewed Lentils With Mackerel Fillets

• 1 cup green lentils
• 1 leek sliced into rings
• 3 tablespoons olive oil
• 1 carrot cut in cubes
• 2 bay leaves
• 1 garlic clove finely chopped
• 1 lemon
• 2 mackerel fillets
• salt
• ground black pepper
• herbs Aromatic, parsley, cilantro, thyme, dill

1. In a pot, place the lentils, leek, garlic, carrots, bay leaves, 2 tablespoons of olive oil, and 2 cups of water. Season with salt. Bring to boil on medium heat, and simmer until the lentils are soft and bulging.
2. Season the mackerel fillets with salt and pepper (don't overdo it, because the mackerel already has a strong taste).
3. Heat 1 tablespoon of olive oil in a nonstick skillet. Add the mackerel fillets with the skin down.
4. Sprinkle some chopped aromatic herbs, but save some parsley and coriander to garnish.
5. Let the fillets cook, without stirring, for 5 minutes.
6. Turn them over carefully, and cook for only 1 or 2 minutes. Like all fish, if you overcook it, it will dry out.
7. Pour the lentils in a dish.
8. Squeeze half a lemon on the fish fillets, and remove after 30 seconds so that the juice does not burn the fish, or make it bitter.
9. Arrange the fillets on top of the lentils, garnish with parsley, coriander, and sprouts.

green lentils, ububinto, olive oil, carrot, bay leaves, garlic, lemon, salt, ground black pepper, herbs aromatic

Taken from www.yummly.com/recipe/Stewed-Lentils-with-Mackerel-Fillets-895835 (may not work)