Lentil Salad with Haddock: Classic Bistro Recipe

Ingredients:

1. 1 cup of green lentils
2. 3 cups of water
3. 1 bay leaf
4. 1 small red onion, finely chopped
5. 1/4 cup of chopped fresh parsley
6. 3 tablespoons of olive oil
7. 1/4 cup of red wine vinegar
8. 1 tablespoon of Dijon mustard
9. Salt and freshly ground black pepper
10. 4 haddock fillets
11. 2 tablespoons of lemon juice

Instructions:

1. Rinse the lentils thoroughly and then add them to a pot along with the 3 cups of water and the bay leaf. Bring to a boil over high heat, then reduce the heat and let simmer for 20-25 minutes, or until tender.
2. While the lentils are cooking, make the dressing. In a small bowl, whisk together the red onion, parsley, olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste.
3. Once the lentils are cooked, drain them and remove the bay leaf. Transfer to a large bowl and toss with the dressing. Let cool to room temperature.
4. Preheat the oven to 350°F. Place the haddock fillets on a baking sheet lined with parchment paper. Drizzle with lemon juice and season with salt and pepper to taste.
5. Bake the haddock in the oven for 15-20 minutes, or until cooked through and easily flaked with a fork.
6. Remove the haddock from the oven and let cool slightly. Serve the haddock on top of the lentil salad.

Verdict:

This lentil salad with haddock is a classic bistro recipe that is perfect for any seafood lover. The lentils add a nice earthy flavor that pairs well with the delicate haddock fillets. The dressing is tangy and flavorful, giving the dish a nice kick. This recipe is a great way to enjoy a light and healthy meal that is satisfying and delicious.

Serving suggestions:

Serve this dish with a side of crusty bread or a simple green salad. It also pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.