Fish, Northern, Eastern and Western France
Pan seared pike perch with Berry green lentils
Pan seared pike perch with Berry green lentils is a fish dish for 4 people, ready in 45 minutes, easy to make, for about €4.50 per serving. The key to success is searing the fish skin without moving the fillet and salting the lentils only at the end so they stay tender.
Tonight, a nice pike perch fillet with crispy skin, served on fragrant Berry green lentils.
- Total time
- 45 min
- Difficulty
- Easy
- Cost per person
- €4.50
- Calories per person
- 590 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
Pan seared pike perch with Berry green lentils pairs delicate white fish with tender lentils brightened by a splash of vinegar. The fish skin turns golden and crisp, a nice contrast to the soft lentils and the slight bite of diced carrot and leek. It's a fall and winter dish with real character, yet nothing heavy about it.
This is a great recipe for a weeknight dinner that breaks the routine, or for a slightly more refined Sunday meal without spending hours in the kitchen. Mon Chou suggests it for evenings when you want a simple fish dish that still feels substantial, served as one generous plate.
The ingredients
Fish counter
- Pike perch fillets with skin 4
Pantry
- Berry green lentilsoften in the pantry 250 g
- Bouquet garnioften in the pantry 1
- Olive oiloften in the pantry 2 tbsp
- Wine vinegaroften in the pantry 1 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Carrots 2
- Onion 1
- Leek 1
Dairy
- Butter 30 g
Allergens Fish, Lactose
The step by step recipe
-
Cook the lentils with the onion studded with a clove, the bouquet garni and half of the carrots in three times their volume of water. 25 min
No need to soak them, Berry lentils cook quickly.
-
Cut the rest of the carrots and the leek into small dice, sweat them in butter, then add them to the drained lentils.
Cut the dice evenly for consistent cooking.
-
Season the lentils with salt, add a splash of vinegar and keep them warm.
The vinegar balances the sweetness of the lentils.
-
Pat the pike perch fillets dry and cook them in oil, skin side down first, without moving them. 6 min
Press them with the flat of a spatula for the first few seconds, so the skin doesn't shrink back.
-
Flip the fillets for one minute, season with salt and pepper, and serve over the lentils. 2 min
Stop cooking once the flesh turns just barely opaque.
Our tips to get it right
- Pick pike perch fillets of even thickness so the skin and flesh cook at the same rate.
- Heat the pan well before adding the fish, this keeps the skin from sticking and tearing.
- Drain the lentils thoroughly before mixing them with the vegetables, too much water makes them mushy.
The variations
- Swap the pike perch for pike or cod if your fish counter doesn't carry it.
- For a vegetarian version, replace the fish with slices of parsnip pan fried in butter.
- To save time, use canned, already cooked green lentils and just warm them up with the vegetables.
What to serve it with
- A glass of dry white wine
- A well seasoned green salad
- Toasted country bread
Storage
The lentils keep for 2 to 3 days in the fridge in a sealed container and reheat gently in a saucepan. The cooked fish is best eaten the same day, since its crispy skin doesn't hold up well to reheating. Cooked lentils freeze well for up to 2 months.
Questions about this dish
How do you get really crispy pike perch skin?
Pat the fillets completely dry before cooking and place them skin side down in a hot pan without moving them. Press gently with the flat of a spatula for the first few seconds so the skin doesn't curl up.
Can you make the lentils ahead of time?
Yes, you can cook the lentils and vegetables the day before, then reheat them gently before serving. Save the salt and vinegar for the final reheating, not earlier.
Why shouldn't you salt the lentils at the start of cooking?
Salt added too early toughens the lentil skins and extends their cooking time. That's why you wait until they're fully cooked to season them.
Can you use a different lentil variety instead of Berry green lentils?
Yes, regular green lentils work well, though cooking time may run a bit longer. Avoid red lentils, which break down into a puree.
How long does it take to make a pan seared pike perch with Berry green lentils?
Count 45 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a pan seared pike perch with Berry green lentils?
About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a pan seared pike perch with Berry green lentils cost?
About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains fish, lactose. Always check the labels of the products you buy.
Cuisine from Northern, Eastern and Western France
See all
Vegetarian 
Vegetarian Berry lentil salad with Chavignol goat cheese
40 min Easy €2.90 / person
720 kcalcalculated by Kiloach
Fish 
Meat Recipes with carrots
See all
Vegetarian Turkish style braised leeks with olive oil and rice
50 min Very easy €1.70 / person
610 kcalcalculated by Kiloach
Vegetarian Autumn vegetable stew with chestnuts and rice
55 min Easy €2.20 / person
610 kcalcalculated by Kiloach
Meat 
Meat Potée champenoise (Champagne style pork and cabbage stew)
2 h 20 Easy €3.40 / person
710 kcalcalculated by Kiloach