I am hooked on the idea of a deep dish of simmering legumes and vegetables topped with a well cooked piece of fish. I think of it, remember the aroma and am transported back to a cold and rainy spring night in Annecy France. It was a time when my responsibilities were nil and I had a love named Gilbert. I was jet lagged and hungry for the comfort of a cozy spot, his solution was to take me to the bistro around the corner from his flat.
The Roasted Samon and lentils I made last night brought back the warmth of that meal. Dorie Greenspan is spoiling me and tonight I am going to look for more. There was a package of Rice and Lentils with a smudged label in the showroom, just waiting to be taken home - and a couple Barramundi Filets in my freezer. This is what I am doing with them;
- 1 cup from a package of Rice and Lentils, reserving the Olio do Panne Seasoning for garnishing.
- 1 small onion cut in half
- 2 medium carrots, trimmed, peeled, and cut into small sticks
- 2 celery stalk, trimmed and sliced
- 1 cup sliced mushroom of your choice
- 1 tbsp olive oil
- 3 cups chicken stock
- 1 tsp Beaumonde Seasoning
- 2 Barramundi Filets
- 4 cups spinach greens
- 2 tbsp butter or Earth Balance
- lemon slices
- Olive oil
- Freshly ground pepper
- Sea Salt
Center a rack in the oven and preheat it to 475 degrees F. In a medium sauce pan saute the onion, carrots and celery until they are just beginning to brown. Pour the rice and lentils into the pan. Add 2 1/2 cups of the chicken stock and Beaumonde Seasoning. Simmer for 25 minutes on medium/low heat. Remove pan from heat, add the mushrooms and cover.
Rub the bottom of a baking dish with 1 tbsp butter. Add 1/2 cup stock, spinach, resting the Barramundi Filets on top. Sprinkle with a bit of olio do panne. Lay lemon slices on top of the fish.Place in the oven and cook for for about 12 minutes, or until it is firm on the outside and still pink and just the tiniest bit jiggly at the center (nick the thickest part with a slender knife to test). Remove from the oven and with foil.
Return the saucepan to medium heat, add the last 1/2 cup of stock and cook, stirring, until the rice and lentils are heated and softened to your liking. Add spoonfuls of the rice and vegetables to deep dishes/shallow soup bowl. Top with spinach, fish and some of the sauce from the pan. Garnish with Olio do Panne.
More on Barramundi:
Photo Credit: Julie Cecchini