Mahi Mahi with Lentils and Mushrooms

Mahi Mahi with Lentils and Mushrooms
  • 4 servings
  • 0:25 Preparation
  • 0:45 Cooking
  • 1:10 Total Time


Add all
  • 4

    mahi mahi fillets

  • 2 Tbsp.
    (30 mL)


  • root vegetables (1 sweet potato, 2 parsnips, 2 carrots) cut in strips

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 cups
    (500 mL)

    mushrooms (oyster, café and portobello),

  • 1/2 cup
    (125 mL)

    canned lentils, rinsed

  • 1/4 cup
    (60 mL)

    bio vegetable broth

  • 1

    lemon, the grated zest

  • salt and ground pepper, to taste


Preheat the oven to 375°F (190°C).

In a bowl, coat the vegetables with

the olive oil and balsamic vinegar.

Place them in an ovenproof dish and

roast (45 min). Turn the vegetables

halfway through cooking.

In an oiled skillet, brown the

mushrooms on high heat, add the

rinsed lentils and deglaze with the

broth. Continue cooking on high until

the mixture has reduced and is almost

dry. Set aside, keeping warm.

A few minutes before the root vegetables are fully cooked, melt the butter in a non-stick pan and fry the mahi mahi fillets on medium high for 4 to 5 minutes on each side.

To serve, spoon some of the mushroom and lentil mixture onto each plate and top with roasted vegetables and a fish fillet. Season to taste and garnish with lemon zest.

Source: Metro