Grilled fish with Moroccan lentils, butternut fondant and grilled asparagus – Food & Home Magazine

Ingredients

• <h3>Lentils</h3>
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 x 375ml jar Nando’s Moroccan
• Curry cooking sauce
• 250ml water or vegetable stock
• salt and freshly ground black pepper, to taste
• 10ml parsley, chopped
• <h3>Butternut fondant</h3>
• 4 rounds of butternut, 2cm thick, peeled
• 250ml orange juice
• 100ml butter, melted
• <h3>Asparagus</h3>
• 160g fresh asparagus, trimmed
• 50g butter
• <h3>Fish</h3>
• 4 x 200g portions firm fish
• 10ml ground cumin
• 1 lemon, cut into wedges
• 50ml olive oil
• 80ml olive tapenade
• fresh herbs, to garnish