Kitchen Supplies:

  • Sieve
  • Small bowl
  • Large pan
  • Large bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


3/4 cup dried green lentils

2 cups chard

1/4 cup parsley

1 yellow onions

1 clove garlic

1 lemons

3 tbsp. biodynamic extra virgin olive oil

1 1/2 cups water

to taste salt & pepper

1 egg dozen small flock's delight (small or medium) eggs

1/4 cup ontario maple pecans

1/4 cup panko japanese style breadcrumbs

6-8 oz. trout fillet

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Prepare the Ingredients
• Rinse and drain the lentils in a fine sieve.
• Rinse and roughly chop the parsley and chard.
• Dice the onion and mince the garlic.
• Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds.

Braise the Lentils & Veggies
• Heat 1 tbsp. olive oil in a large pan over medium heat.
• Add the garlic, onion, lentils, chard, lemon juice and water. Season with salt and pepper to taste and stir.
• Let the mixture simmer until the lentils are tender and the chard is wilted, about 10-15 minutes.
• Remove from heat, cover, and set aside.

Bread the Trout
• Crack the egg into a large bowl. Whisk with a fork.
• Crush the pecans with the broad side of a knife and add them to a plate with the panko/breadcrumbs.
• Add the trout to the bowl with the egg and toss to thoroughly coat. Transfer the trout to the plate with the pecan-breadcrumb mixture and flip to fully coat.

Cook the Trout
• Heat 2 tbsp. olive oil in the same large pan used earlier over medium heat.
• Add the trout, skin-side up and cook until the fish is cooked through and the skin flakes easily with a fork, about 5-6 minutes.

Bring It All Together
• Evenly divide the lentil and veggie mixture between two plates.
• Cut the trout into two pieces and place it on top.
• Top with fresh parsley to serve!