Instructions: In a medium saucepan, bring water and salt to a simmer. Stir in lentils and simmer gently uncovered, 12 minutes or until tender. (Do not overcook.)

Meanwhile, in a large skillet combine wine and next 4 ingredients (through pepper flakes); bring to a simmer over high heat. Add fish; reduce heat, cover and simmer, turning once, 6 minutes or until fish is opaque. Transfer fish to a plate; cover and keep warm.

Add spinach to skillet, cover, and cook over medium-high heat 1 to 2 minutes or until wilted. Transfer with tongs to 4 dinner plates, leaving liquid in pan. Top spinach with drained lentils and fish. Boil juices in skillet over high heat until reduced to 1/2 cup, about 2 minutes. Stir in sesame oil and spoon over fish. Sprinkle with green onions.

Serves 4.

Notes: Select any firm low-fat fish such as cod, flounder, halibut, snapper, sole, etc.

Serves 4.

Time: 5 min Prep; 15 mins cook.
*Recipe from

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