This past summer the hubs obtained a commercial fishing license and occasionally supplies fish to our favorite fish store Pier 46 in Templeton, CA. If you’re in the area and want really good fish be sure to stop by – tell them Heather & Russ sent you.
Rock Fish with Lentils and Market Vegetables
½ C French lentils
3 C vegetable stock (approximate)
3 tomatoes (skinned and chopped)
3 tbsp. olive oil
½ red onion (sliced)
3 cloves garlic (minced)
1 Japanese eggplant
1 or 2 carrots
1 tbsp. flat leaf parsley
sea salt and pepper to taste
Sauté onions and garlic in olive oil.
Add eggplant and sauté for 3 minutes.
Add lentils and begin to slowly add stock in small amounts as if you were making a risotto.
When lentils begin to get tender, add the carrots.
Continue to add stock as needed.
Adjust seasoning and finish the dish with the tomatoes and herbs.
Serve fish over the lentils and drizzle with a nice olive oil.