Serves: 4 people Difficulty ': Easy Preparation time: 50 minutes INGREDIENTS 100g. 500g of lentils. whiting fillets already 'clean 40gr. butter 2 cloves garlic 1 tablespoon grated lime zest 1 tablespoon chopped chives 2 courgettes 2 carrots 1 red pepper 2 tablespoons extra virgin olive oil salt ---------------- ---------- PROCEDURE Rinse several 'times the lentils under running water to remove impurities', then cook in boiling salted water for 15 minutes, will be well taken.
Drain and keep aside. Wash the fish fillets and pat it dry with paper towels. Cut each fillet in half lengthwise, then each thread stuck on wooden skewers. Preheat the oven to 170 degrees. Peel the garlic, chives, cleaned and finely chopped both. In a bowl mix the butter with the garlic, chives and lemon zest.
Set aside in the refrigerator. Wash the zucchini, blunt and scrape the carrots, remove the pepper seeds and white interior filementi; cut all vegetables into cubes. Pour the oil in a frying pan and sauté the vegetables over medium heat until it will be very tender, stirring frequently with a wooden spoon.
Then add the lentils, salt and continue cooking another 10 minutes, stirring. Arrange the skewers of fish on a plate lined with baking paper, add salt and bake for 10 minutes, turning halfway 'cooking. Roll out into 4 individual plates a bed of lentils and vegetables, put on two skewers piping hot and seasoned with garlic butter.
Serve. 
Drain and keep aside. Wash the fish fillets and pat it dry with paper towels. Cut each fillet in half lengthwise, then each thread stuck on wooden skewers. Preheat the oven to 170 degrees. Peel the garlic, chives, cleaned and finely chopped both. In a bowl mix the butter with the garlic, chives and lemon zest.
Set aside in the refrigerator. Wash the zucchini, blunt and scrape the carrots, remove the pepper seeds and white interior filementi; cut all vegetables into cubes. Pour the oil in a frying pan and sauté the vegetables over medium heat until it will be very tender, stirring frequently with a wooden spoon.
Then add the lentils, salt and continue cooking another 10 minutes, stirring. Arrange the skewers of fish on a plate lined with baking paper, add salt and bake for 10 minutes, turning halfway 'cooking. Roll out into 4 individual plates a bed of lentils and vegetables, put on two skewers piping hot and seasoned with garlic butter.
Serve.
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