Pan-Fried Fish with Lentil Risotto and Tomato Chimichurri

Steps

1. Heat oil in a medium pot on medium heat. Gently fry leek, carrot and lentil spice mix for about 5 minutes, until soft but not coloured. Reduce heat if leek starts to brown.
2. Add lentils and wine and continue to cook for 1–2 minutes, until wine has evaporated. Add water and bring to a gentle simmer. Once simmering, reduce heat to low and simmer a further 12–15 minutes, stirring occasionally, until lentils are tender and the liquid has absorbed.
3. While lentils cook, prepare tomato chimichurri. Slice tomatoes in half and add to a small bowl with all remaining ingredients. Mix well and season to taste with pepper.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish, skin-side-down, for 3 minutes, until skin is golden brown and crunchy. Flip and cook a further 1 minute, until just cooked through.
5. When lentils are tender, add remaining lentil risotto ingredients, season to taste with salt and pepper and mix to combine. Remove from heat.
6. Divide lentil risotto between plates. Top with pan-fried fish and tomato chimichurri.