ROASTED GROUPER over WARM LENTIL SALAD with YOGURT SAUCE
Recipe by Chef Bev Shaffer

Ingredients:

• 1 Tablespoon extra-virgin olive oil, plus additional for pan
• 1 cup French green lentils, picked over
• 1 container (6-ounce) plain fat-free yogurt
• 4 ounces seedless cucumber, quartered, core removed and discarded, chopped
• 2 Tablespoons fresh lemon juice, divided use
• 1 teaspoon minced garlic, divided use
• 1 can (14-ounce) whole artichoke hearts, rinsed, drained and quartered
• 2 cups fresh baby spinach
• 1/3 cup crumbled feta
• 4 (6-ounce each) Grouper fillets
• 8 (1/8-inch thick) lemon slices

Preheat oven to 450F. Lightly oil a baking pan.

Bring 6 cups of water to a boil in a large saucepan. Add lentils and simmer until tender, about 15 minutes.

Stir together yogurt, cucumber, 1-1/2 teaspoons of the lemon juice, and ½ teaspoon garlic, salt and pepper to taste. Keep chilled until ready to use.

Drain lentils in a colander; transfer to a bowl. Immediately stir in oil, artichokes, spinach, feta, remaining 1 tablespoon plus 1 teaspoon lemon juice and ½ teaspoon garlic; salt and pepper to taste. Keep warm, covered.

Rinse fillets and pat dry; season with salt and pepper. Dividing pan into 4 sections, arrange 2 lemon slices, side by side, in center of each section. Place 1 fillet on each pair of slices.

Roast until fillets are opaque and just cooked through, about 7 minutes.

Divide lentils between 4 serving plates. Place fillets with lemon slices over lentils and drizzle with yogurt sauce. Serve remaining sauce on the side. Makes 4 servings.