- Step 1
Process onion, carrot, celery and garlic in a food processor until finely chopped. Heat 1 1/2 tbs oil in a non-stick frying pan over medium heat. Add onion mixture and bay leaf. Cook, stirring, for 5 minutes or until soft.
- Step 2
Add lentils and stock. Cook, stirring occasionally, for 2 minutes or until stock is reduced by half.
- Step 3
Meanwhile, process spinach in the processor until finely chopped. Add spinach and cream to the lentils. Cook, stirring, for 2 minutes or until wilted and warmed through. Season.
- Step 4
While the spinach is cooking, preheat grill to high. Line a baking tray with foil. Place tomato, cut side up, on tray. Drizzle with 2 tsp of the remaining oil. Sprinkle with sugar. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in vinegar and 2 tsp remaining oil.
- Step 5
Pat fish dry with paper towel. Sprinkle with salt. Season with pepper. Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until golden. Turn. Cook for 1-2 minutes for medium or until cooked to your liking. Divide spinach mixture, trout and tomato among plates. Sprinkle with herbs.
Store fresh bay leaves in a snaplock bag in the freezer for up to 3 months. Add them to dishes such as soups and casseroles straight from the freezer.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.