Now, let's introduce our fish of the day. Chosen mainly because for value for money reasons, he's the exotically named tilapia. A good choice it turned out - sweet white flesh, nice and firm.
Put it all together and you have a really good light dinner dish. I really think with lentils and fish you don't need any extra rice or potato or bread or whatever - this was plenty for us.
Tilapia Fillets with Pawpaw Salsa and Lentille Vertes
Put 1/2 cup of lentilles vertes in a pan with a cup of water. Bring to the boil, cover and simmer for about 20-30 minutes until soft but still with a touch of bite. Season with salt and pepper to taste (add a bayleaf too if you have one). Top up with water as needed, and give an occasional stir to stop any sticking to the pan.
Meanwhile, make your salsa. Seed and dice one pawpaw and about 6 ripe cherry tomatoes. Finely slice 1/4 red onion, and some fennel stalks, if you happen to have a fennel lying around (nice but non-essential).
Put these all in a bowl together, and add a handful of chopped coriander (cilantro), a finely chopped fresh red chilli, the juice of two limes, and a pinch of salt and pepper. Stir to mix.
When your lentils are just about ready dust a plate with some flour, salt and pepper, and coat two Tilapia filets on both sides. Heat a little olive oil in a frying pan until hot to hold your hand over it.
Cook the fish on both sides for a few minutes until nicely golden brown, firm to the touch, and flaking cleanly when inserted with a fork.