Mango-Miso Fish

• 2 teaspoons macadamia nut oil, other nut oil, or olive oil
• 1 cup sushi rice
• 1/2 cup dried lentils
• 1 3/4 cups broth (chicken or vegetable) or water
• 2 tablespoons chopped fresh mint
• 1/2 to 3/4 pound fish fillets or steaks (tilapia, mahi mahi, halibut, etc.)
• 1/4 cup fresh diced or canned pureed mango or pulpy orange juice
• 1 tablespoon miso paste
• 2 teaspoons mirin
• 3 tablespoons sake
• Sea salt and freshly ground black pepper
• 1 portobello mushroom, sliced
• 1/2 red bell pepper, cored, seeded, and sliced
• 2 medium yellow or red tomatoes, cut into wedges
• 2 to 3 cups roughly chopped fresh spinach

1. Preheat the oven to 450F.
2. Wipe the inside and lid of a cast-iron Dutch oven with macadamia nut oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Pour the rice and the lentils into the pot and add the liquid.
5. Sprinkle with mint.
6. Place the fish on top.
7. In a small bowl, mix the mango, miso, mirin, and sake, then pour over the fish.
8. Lightly season with salt and pepper.
9. Cover with the mushroom and bell pepper slices.
10. Arrange the tomato wedges in a layer.
11. Top with the spinach until the pot is full.
12. Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 295
15. Protein: 27g
16. Carbohydrates: 42g
17. Fat: 3g
18. Cholesterol: 19mg
19. Sodium: 406mg
20. Fiber: 13g

nut oil, rice, dried lentils, broth, fresh mint, fish, mango, miso paste, mirin, sake, salt, portobello mushroom, red bell pepper, red tomatoes, fresh spinach

Taken from www.epicurious.com/recipes/food/views/mango-miso-fish-378777 (may not work)