Rainbow Trout with Lentil Salad

Ingredients

• 1 can (400 g or 14 oz) lentils, rinsed and drained
• ½ cup (125 ml) Italian parsley, chopped
• ¼ cup (60 ml) walnuts, chopped
• 1 lemon, juice
• 1 small shallot, diced
• 1 tsp (5 ml) Dijon mustard
• ⅓ cup (80 ml)
• Stefano extra virgin olive oil
• Salt
• freshly ground black pepper
• 4 rainbow trout fillets (each about 5 oz to 6 oz or 140 g to 170 g)
• 1 red bell pepper, cut into quarters or eighths
• 1 yellow bell pepper, cut in quarters or eighths
• 1 tbsp (15 ml) capers
• 1 lemon, cut into wedges