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Catfish Meunière

with Spiced Lentils & Kale

30-Minute Meal
Customer Favorite
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

The star of this sophisticated dish is a sumptuous butter sauce brightened with capers and lemon juice. We’re using the sauce to baste hearty catfish fillets as they cook—a French technique known as à la meunière. Black lentils (a variety that keeps its shape as it cooks) tossed with hearty kale and sweet onion get a warming lift from ras el hanout, an aromatic Middle Eastern blend including turmeric, cinnamon, coriander, and more.

fresh
ingredients
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step-by-step
instructions
Cook the lentils:
1 Cook the lentils:

Heat a small pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare the ingredients:
2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the capers.

Cook the chard:
3 Cook the chard:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the ras el hanout; cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Add the chard leaves and stems and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the chard leaves have wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

Coat & brown the catfish:
4 Coat & brown the catfish:

While the lentils continue to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat half the butter on medium-high until melted. Add the coated fillets, coated side down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until almost cooked through.

Finish the catfish & make the sauce:
5 Finish the catfish & make the sauce:

Add the capers and the juice of 3 lemon wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly combined and the catfish is cooked through. Turn off the heat.

Finish the lentils & plate your dish:
6 Finish the lentils & plate your dish:

Add the cooked chard, lemon zest, remaining butter, and the juice of the remaining lemon wedge to the pot of cooked lentils. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished catfish fillets and sauce. Enjoy!

Tips from Home Chefs

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Cook the lentils:
1 Cook the lentils:

Heat a small pot of salted water to boiling on high. Once boiling, add the lentils and cook 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients:

While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion. Separate the chard leaves and stems; roughly chop the leaves and thinly slice the stems. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Roughly chop the capers.

Prepare the ingredients:
Cook the chard:
3 Cook the chard:

While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the ras el hanout; cook, stirring constantly, 1 to 2 minutes, or until coated and fragrant. Add the chard leaves and stems and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the chard leaves have wilted and the water has cooked off. Transfer to a bowl; season with salt and pepper to taste. Set aside in a warm place. Rinse and wipe out the pan.

4 Coat & brown the catfish:

While the lentils continue to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the flour (tapping off any excess). In the same pan, heat half the butter on medium-high until melted. Add the coated fillets, coated side down; cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until almost cooked through.

Coat & brown the catfish:
Finish the catfish & make the sauce:
5 Finish the catfish & make the sauce:

Add the capers and the juice of 3 lemon wedges to the pan; season with salt and pepper. Cook, occasionally spooning the sauce over the fillets, 1 to 2 minutes, or until thoroughly combined and the catfish is cooked through. Turn off the heat.

6 Finish the lentils & plate your dish:

Add the cooked chard, lemon zest, remaining butter, and the juice of the remaining lemon wedge to the pot of cooked lentils. Stir to thoroughly combine. Season with salt and pepper to taste. Divide the finished lentils between 2 dishes. Top with the finished catfish fillets and sauce. Enjoy!

Finish the lentils & plate your dish: