PREPARATION

Boil the lentils with 1 bay leaf until soft and season with salt until the end of the cooking time. Let them leak out.

Wash and dry the spinach. Cut the shallot and the onions finely and bake into 2 tablespoons olive oil. Add the spinach and taste well with pepper mill and some salt. Then let the spinach leak out.

Put the leached spinach and the lentils together in the pan and heat them by mixing together.

Bring the fish to taste with pepper and salt and bake in 2 tablespoons of both sides for about 3 minutes.
Put them on the board and sprinkle them with a few drops of lemon.
Serve the fish with the hot salad and a glass of white wine or beer.

Bon apetit!