GILTHEAD BREAM WITH A LENTIL VINAIGRETTE AND MANGETOUT

INGREDIENTS (to serve 4)

1 gilthead bream 
1 carrot
1 leek
100 gr small green lentils 
200 gr stock 
100 gr mangetout
Virgin olive oil 
Modena vinegar 
Bay leaves

PREPARATION

Wash and finely chop the leek and carrot. Fry gently in a saucepan with a little oil and a clove of garlic. Add the lentils with a few bay

leaves. Stir for one minute then add the stock. Simmer until the lentils are cooked and the stock has evaporated, leaving dry, tender lentils. Cool a little and add peeled, seeded and diced tomato, chopped chives, Modena balsamic vinegar, virgin olive oil, salt and pepper. Wash the mangetout and cook in boiling water until al dente. Scale and gut the bream. Fillet and cut into portions. Season and fry, skin side down first.

TO SERVE 

Serve the fish fillets with the sautéed mangetout and spoon over a little lentil vinaigrette