for 4 people

Fava

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, finely chopped
200 g	yellow lentils
5 dl	water
2 tbsp	lemon juice
1 tbsp	olive oil
2 pinch	cayenne pepper
1 tsp	salt

Topping

40 g	almonds, finely chopped
½ bunch	parsley
2 tbsp	capers, drained
1	organic lemon, use grated zest

Fish

1 tbsp	olive oil
4	seabream fillets (each approx. 120 g)
½ tsp	salt
a little	pepper

How it's done

Fava

Heat the oil in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the lentils, cook briefly, pour in the water, bring to the boil. Reduce the heat, simmer the lentils for approx. 15 mins. until soft, stirring occasionally. Place the lentils in a blender. Add the lemon juice and all the ingredients up to and including the salt to the lentils, puree, and distribute onto plates.

Topping

Place the almonds, parsley and capers in a small bowl with the lemon zest, mix.

Fish

Heat the oil in a non-stick frying , pan. Season the fish, fry in batches for approx. 3 mins. on each side. Remove, serve on the fava, add the topping.

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