- Catfish with Ras El Hanout Collard Greens and Beluga Lentils
- You can buy ras el hanout in the spice aisle or mix your own with nutmeg, coriander, ginger, cumin, cinnamon, and paprika. There are 100'rds of recipes for the spice blend. Substitute tilapia, cod, halibut or even salmon for the catfish.
- Serves 2
- 1/2 cup Beluga lentils or Lentils du Puys
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 teaspoons ras el hanout
- 1 tablespoon capers
- 1 bunch collard greens, kale or spinach, washed and roughly chopped
- 1/4 cup water
- 1/4 cup rice flour or regular flour
- 1 tablespoon butter or olive oil
- 2 catfish fillets, dried with paper towels
- 2 teaspoons lemon zest
- 1 lemon juice cut in fourths
In a saucepan over high heat, add lentils and cover by an inch with water and add salt. Bring to a boil and reduce to a medium simmer. Cook for 15 minutes and start to cook the greens. Continue cooking for a total of 25-30 minutes. They should be soft to the bite.
In a skillet, add olive oil and onion and cook until lightly browned. Add garlic and 1 teaspoon ras el hanout and cook for 1 minute and add collard greens and 1/4 cup water and cook over medium heat until the greens are wilted and the water has cooked off. Add half of the capers and mix well.
While the lentils cook, salt and pepper fillets. On a small plate, add rice flour and remaining 2 teaspoons ras el hanout and mix. Dredge the fillets on both sides.
In a skillet over medium high heat, add 1 tablespoon olive oil and when the skillet is hot, add fillets and cook until lightly browned - about 4-5 minutes. Turn and cook until the fish can easily be flaked, another 3-4 minutes.
Add lemon zest and juice to lentils and taste for seasoning.
To serve, place a of lentils on plate and set fish fillet on top. Garnish with remaining capers and serve with lemon wedge.