2 1/2 pound filets of Dover or Lemon Sole
1 cup of French lentils
1 small red onion, chopped
2 large carrots, peeled and chopped
1/4 cup of Apple Cider Vinegar
1 tablespoon of Extra Virgin Olive oil
2 tablespoons of Dijon mustard
1/4 cup of fresh parsley, chopped
Freshly cracked black pepper
Pre-heat oven to 350. In baking dish, place both filets of sole. Drizzle olive oil on top and season both sides with salt and pepper. Place in oven and roast for 15-20 minutes or until opaque and flaky.
While sole is roasting, boil 2 cups of water. Add dry lentils to pot. Lower heat and simmer for 20 minutes or until lentils are cooked and soft. You may need to add water. Half way through cooking, add chopped red onions and carrots. Continue cooking, stirring occasionally, until they reach the consistency you desire. Once lentils are cooked through, turn off heat and remove from fire. Add Apple Cider Vinegar, Dijon and season with salt and pepper. Let cool.
On serving dishes, place lentil salad and top with dover sole. Garnish with parsley and more cracked pepper. Serve hot.