Panfried Flathead with Lentils & Sautéed Cavolo Nero
Ingredients
200 gm Angelakis Flathead Fillets
50 gm Plain Flour
3 tbls Olive Oil
3 tbls Butter
1 lemon
Black Pepper
1 Bunch Cavolo Nero
2 Cloves Garlic, finely chopped
1 (400 gm) Can Brown Lentils
Fried Sage Leaves, to garnish
Method
Wash and trim the stalks from the Cavolo Nero, heat a large fry pan over a medium heat, add the olive oil, sauté the garlic for a minute and then add the cavolo Nero, season with sea salt. Sauté the spinach for a 3-5 minutes or until tender, remove from the pan and keep warm.
Heat the lentils gently in a small pot on the stove and keep warm, season if required
Lightly flour the flathead fillets and shake of any excess, in the same pan used for the cavolo nero, add the butter, once the butter has melted & is starting to foam add the flat head fillets, cook for 2-3 minutes on the first side, turn and cook for a further 1-2 minutes, squeeze over the lemon.
To serve, place a large spoonful of lentils onto each plate, top with the cavolo nero then place a flathead fillet on top and spoon over the pan juices, garnish with fried sage leaves.