As I’ve written in some of my earlier posts, Greek cuisine is going through an awakening. Much like other cuisines, the Greeks are reinterpreting traditional dishes with new ingredients and offering “new takes” and presentations.
One such Greek chef at the forefront of this movement is Lefteris Lazarou. He’s well-known inside Greece and his star is slowly rising outside of Greece too. He’s one of the few Greek chefs to earn a Michelin star.
This fish dish that I’ve prepared is inspired by a dish I recently came across. He (Lefteris) pairs John Dory Fillets with lentils.
Greeks usually enjoy lentils as a hearty soup (Fakkes) but here lentils are braised to a thicker form, more akin to a stew than a soup.
I really enjoyed eating the lentils in this form. They were an excellent side to my fish and the leftovers made for a delicious pasta with lentils.
For the lentil stew, I used the traditional ingredients found in Fakkes and the fish was simply pan-fried and finished off with brown butter caper sauce.
When pan-frying a fish fillet, I recommend using a non-stick pan as it’s a safe method for keeping your fish in tact.
John Dory Fillet With Lentils (ΧÏιστόψαÏο με φακή)
(for 4)
For the Lentils
500 gr. green lentils
1/3 cup olive oil
2 bay leaves
1 carrot, diced
1 medium onion, diced
5 cloves of garlic, minced
1/2 cup diced red pepper
1/2 tomato passata
2 cups of vegetable broth
2 tsp. dried oregano
salt and pepper to taste
splash of white wine vinegar
For the John Dory
4 John Dory fillets
1 tsp. Vegeta seasoning
1 tsp. sweet
1/8 tsp. cayenne pepper
4 Tbsp. olive oil
2 Tbsp. unsalted butter
1/4 cup Chardonnay
4 tsp. of capers
- Rinse and drain your lentils. Place in a medium saucepan with just enough water to cover them and bring to a boil, drain in a strainer and rinse with cold water.
- In the same saucepan, add your olive oil, onions, carrots, peppers, bay leaves and garlic and saute for about five minutes to soften. Add your lentils and stir to coat.
- Now add your tomato passata, vegetable stock and bring to a boil.
- Simmer covered for 45-60 minutes until most of the liquid has been absorbed. Adjust seasoning with salt and pepper, add your dried oregano and white wine vinegar to taste.
- Reserve and keep warm.
- Rinse and pat dry your fish fillets. Season with Vegeta, paprika and some cayenne and reserve.
- In a small saucepan, add your butter and melt over over medium heat and watch over the butter until it turns to a nut-brown colour. Take off the heat and reserve.
- In a non-stick skillet, add your olive oil over medium high heat and just when it begins to smoke, add your fish fish fillets and saute for 2 minutes a side. Saute in batches and keep warm.
- In the same skillet, throw in your wine and reduce over medium heat for a minute or two. Add the brown butter and capers and swirl your skillet to blend everything and to warm through.
- Serve over your John Dory fillets with the lentil stew.
we love to eat fish with our lentil soup, too!
I think I’m going to start coming to your house for dinner!
Looks great, Peter…even if it is fish ;) The lentils are perfect–that’s exactly how we like eating them.
Wow just delicious. I have bookmarked the recipe to make it.
Love the way the lentils are cooked.
You paired two of my favorite foods, Peter – I love fish and love lentils! YUM!
I too really enjoy a more substantial type of lentil dish. I make one where I basalmic the hell out of them, smash them with a ton of garlic, and serve with a big fatty rib-eye steak.
Your photo is perfect!
Oooh, this looks delicious! I adore lentils! This I shall definitely have to try… as well as your a-m-a-z-i-n-g eggplant Parmesan!
I love John Dory fillets, they’re so meaty and yet so few people seem to know about them. Where on earth did you find them?
I would also like some of that other side dish: tomatoes and zucchini, right?
Can your cooking get any better? Every dish looks and sounds so delicious :)
(your photos are good too)
Maria, I found lentils and fish to be an enjoyable combo.
Lori, I suggest dropping by when it’s warmer…patio action!
Elly, these fakkes were a good change from the soup.
Happy, I look forward to seeing your rendition.
Pat, lentils are great yet under appreciated.
Catherine, the garlic is pronounced with mine too and just a lil’ vinegar.
Astra, thanks ‘hun, very kind of you.
Neen, we seem to get them here in Toronto, also look for Basa fillets, just as good.
Simona, good eye…yes it is. I’m playing with this dish, will post on it soon.
Maryann, you’re too kind. If only I could cook, photograph and bookmark with your prowess! ;)
You and your Vegeta. Is it like greek Lawry’s?
that fish looks perfectly succulent and flaky, Peter.
The seafood whizz…thats what I’m going to call you. Great pairing of the lentils with the fish in this dish.
That looks soooo good, Peter! I’ve never seen John Dory here. What is it like? Any suggestions on what might work instead. The only Basa I’ve seen is frozen.
WOW! What a combination! Any left over for me? :-)
Great looking dish. I love lentiles and your recipe sounds delish:)
Peter, You never seize to amaze me!! Scrumptious!!
I have been wanting to use lentils more often. This looks like a really good way to add them to use them to create a tasty dish.
First anchovies(yum), and now some double yummy capers with a excellent fish and lentils. Great dinner,
It would never occur to me to combine fish and lentils, but I have to say they look great together.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Thx Peter, I have to cook lentils for a function that I am catering for and you have just given me a superb recipe.
Yum! I love lentils. I actually just bought some the other day. It’s been YEARS since I’ve cooked lentils but getting ready to! I’m so excited.
Thanks for sharing ur experience.
hi, peter m . i m hazel from malaysia..all the food look delicious
Can I come to dinner, please? I love John Dory (don’t get it often enough here). Well done for flagging up the merits of braised lentils, too – I think they’re much underrated.
Peter, we must be synchronizing our schedules – I just made salmon and lentils! It was great and I can tell yours was too. I really like John Dory – it is one of my favorite eating fishes. YUM!
I am especially drawn to the lentils Peter. I am assuming that tomato passata is “paste”?I am guessing here..I will have to Google it.
Heather, kinds…thinking seasoning salt mixed with dehydrated veggies, makes everything taste so good and it’s from Croatia.
Pete, thanks…the cheque’s in the mail!
Sticky, it’s much like a flounder or sole. As you’re in Florida, use what’s fresh and local, say snapper fillets.
Hello Hazel and welcome!
Sam, all gone but I’ll have ya over for some other seafood.
Half-bamed, thanks…it was a delight.
Marie, stop it…you a force in the kitchen.
Kevin, you’ll be very pleased with lentils.
Glam, capers have really grown on me.
Nina, they (lentils) are great warm or room temp.
Flam, what have you been waiting for all these years?
Flying fork, I will indeed braise lentils more often.
Laurie, I guess it’s the whole Sarakosti thing.
Val, lentils make a great side dish. As for Passata, it’s the thick, strained tomato sauce one finds at the market in a long, ketchup-like bottle, usually made in Italy. I should make a post just on different kinds of tomato sauces.
this is perfect for lent. sounds utterly delicious.
Peter, this is utterly, completely, and exactly the food that I love to eat!
Mouth is watering, even though just finished lunch…
Never heard of John Dory and as you know I’m not much of a seafood eater. But this dish looks absolutely amazing! You had me at browned butter and capers…
I’ve made salmon with lentils. Fish and lentils make a great combination…especially with the capers…
But then, capers can improve anything!