Chestnut seabream with sweet potato lentils, asparagus and corn

I cut the seabream into small sizes and marinated it in juice from half a lemon, 1/4 cup fresh cilantro (coriander leaf), salt and black pepper for 30 min. Toss the fish in chestnut flour (mixed in a bit of salt and black pepper) and pan fry about 2-3 min per side.

For the sweet potato lentils (prepared ahead of time), sauté:
3 minced cloves garlic
3 Tb grated ginger
1 minced onion
1 minced celery stalk
1 Tb mustard seed
1Tb cumin seed
1 tsp fenugreek seed
When tender, add 2 cups dry white wine, reduce by half, puree and then add in 8 cups water and:
1 medium diced sweet potato
2 cups lentils
1/2 cup minced cilantro
2 Tb ground coriander
Bring mixture to boil, reduce to low, cover and cook for 30-40 min until lentils and sweet potatoes are cooked. Using a potato masher, mash until the sweet potatoes are broken down. Add water if necessary.

Serve with roasted corn and asparagus. Yum.

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