Haddock

Ingredients:

• 4 large carrots (peeled and chopped)

• 1 large sweet potato (peeled and chopped)

• 1 cup red lentils (uncooked)

• 1 small onion (chopped)

• 2 cups vegetable broth

• 3 large garlic cloves (diced)

• 8 baby bok choy

• 2 oranges (freshly squeezed)

• 4 Haddock fillets

• 1 tablespoon sweet paprika

• 1 tablespoon garlic powder

• 1 teaspoon celery salt

• 1 pinch cayenne pepper (or more)

• olive oil to cook with

Directions:

1. For the puree: Heat a tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic, carrots and sweet potato and sauté until vegetables soften (about 3-5 minutes). Add broth and lentils to vegetables and bring to a boil. Reduce heat to medium and cover to cook until vegetables are soft, lentils are cooked and most liquid has been absorbed. Remove vegetables from heat and add to a blender with the orange juice. Blend into a puree.

2. For the Fish: Heat a tablespoon of olive oil in a large skillet over medium heat. Mix all the spices together and season both sides of the fish evenly. Add seasoned fish to skillet and cook each side 5-7 min’s until cooked.

3. For the Baby Bok Choy: Heat a tablespoon of olive oil in a large skillet over medium heat. Wash and cut the baby bok choy in half lengthwise. Add bok choy to the skillet and cook each side 5-6 min until browned and softened. Season with salt and pepper.