Dorade with Sugar Snap Peas, Red Lentils and Yogurt Sauce

For the dorade with sugar snap peas, red lentils and yogurt sauce, first wash and clean the sugar snap peas and cut them diagonally into thin strips. Wash the lentils and drain well. Peel the shallot and garlic, chop finely and sauté with the sugar snap peas in 2 tablespoons of hot oil for about 1 minute. Stir in the lentils and deglaze with the soup. Cover and steam for about 5 minutes until al dente. Remove from heat, add 1-2 tablespoons lemon juice and season with salt, sugar and pepper. Cool to lukewarm and let simmer until done.

Wash the fish, pat dry and make 2-3 incisions on the skin side. Salt, pepper (lightly flour the skin side if desired) and fry in a coated pan in the remaining oil on the skin for 3-4 minutes until golden brown. Then turn, remove from heat and let cook for 1-2 minutes.

For the sauce, sauté the fennel in a hot pan until fragrant. Let cool, pound coarsely in a mortar and mix with the yogurt. Season with lemon juice and salt.

Mix the coriander greens into the lentils, season to taste and arrange on plates with the fish fillets. Drizzle a little yogurt sauce over the top and serve the rest separately. Serve the sea bream with sugar snap peas, red lentils and yogurt sauce garnished with coriander.

Preparation Tip:

Dorado with sugar snap peas, red lentils and yogurt sauce can be served as a light dish during Lent.

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