Given that ... I replicated a dish I had done a few times in BsAs here in Sandpoint ... a "toast" to lentils and green peas (a vegetable of June). Bon appetite! The fun thing - was I was able to cook all of this in one pan give the "uber-duber" Costco frying pan that has long been "the thing I cannot live without" when cooking in the mountains.... and yes - that is a "full size" sink... and yes - I am too lazy to wash immediately. It is presently "soaking" (my favorite trick growing up when it was my turn to do the family dinner dishes)
Okay - so here it is....
Peas, lentils, bacon portion
Take 1 tablespoon olive oil - drizzle in pan.
Add 4 slices bacon (cut up into strips - love, love, love kitchen scissors for this task)
Cook until crisp
Turn heat on low - add peas (fresh - 10 minutes or frozen - 5 minutes).
Braise (cover with lid) for either 5-10 minutes depending on source of peas (fresh / frozen)
Add lentils (go Pacific Northwest farmers!) - 1 can of lentils is likely easier as don't have to do the extra step of cooking them to soften.
Cook until all are heated (canned lentils are already cooked - so doesn't take much time)
Remove from heat.
Juice of one lemon or a few splashes of lemon juice to follow.
Handful of mint (coarsely chopped) to mix in (just before serving)
Fish
1 tablespoon olive oil...
Fry 'em up ... about 4 minutes depending on the fish.
I use tilapia - so doesn't take much time.
Fixing
Spoon the pea, lentil, bacon mixture onto the plate - top with the fish...
Salt & pepper as desired for that little "extra"
Serve with a lemon wedge for that little zing / kick
Or ... to use a picture instead of 1,000 words ... should look a bit like this
honey, this sounds like heaven. i have some talipia, so this is a perfect dish to fix...especially since Brad puffy hearts bacon. i could get him to eat a turd if it had bacon on it. miss you, and thanks for the "lovely" recipe! -Bpoops
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