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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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