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Step by Step Instructions
  • Step 1 :Pre-heat oven to 200 degrees
  • Step 1 :In large saute pan over medium high heat saute onion in 3 tablespoons olive oil
  • Step 2 :Add lentils and season with salt, stir and cook for 2 minutes
  • Step 3 :Slowly begin adding vegetable stock a ladle full at a time, stirring as added. as broth is absorbed add additional broth until lentils are cooked through.
  • Step 4 :Add your finely chopped herbs, tomato julienne, lemon zest and juice of one lemon. stir to incorporate
  • Step 1 :Place filet of fish in deep oven proof pan. cover with olive oil, add basil leaves and poach in 150 degree preheated oven for 20 minutes or until fish is done
To plate:
  • Step 1 :Add lentil risotto to serving plate, top with fish, drizzle with a bit of olive oil, season with salt & pepper to taste, and garnish with fresh basil
  • Step 2 :Enjoy!
Ingredient List
  • 1 tsipoura fish (greek porgy) filleted, including removal of skin
  • 4 cups olive oil +3 tablespoons divided
  • 2 cloves garlic, minced
  • 1 cup small lentils
  • 1 onion, finely chopped
  • Basil, parsley, dill, mint
  • 1 lemon
  • 1 tomato, skin finely julienned, no seeds
  • Salt & pepper
  • 3 cups vegetable broth heated, and additional as needed

Tsipoura with lentil risotto

  • Preparation
  • Cooking
  • 2
Product Qty
Small lentils from Kastoria "Arosis" 14.1oz
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
4 peppers mix grinder from Attica "Kollectiva" 3.9oz
Sea salt grinder from Attica "Kollectiva" 9.03oz
  Products of Greece
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