Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           lentils -- picked over
   1                    green bell pepper -- chopped fine
     1/2  cup           finely chopped onion
   2                    tomatoes -- chopped
     1/4  cup           chopped fresh coriander
   3      tablespoons   olive oil
   3      tablespoons   red-wine vinegar
                        four -- (6 to 8-ounce)
                        -- skinless flounder
                        -- or orange roughy
                        -- fillets
                        all-purpose flour for dredging the fish

Preparation:

In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the tomatoes, the coriander, the oil, the vinegar, and salt and black pepper to taste. Pat the fillets dry, season them with salt and pepper, and dredge them in the flour, shaking off the excess. Grill the fillets on an oiled rack set about 6 inches over glowing coals or in an oiled ridged grill pan over moderately high heat for 4 to 5 minutes on each side, or until the just flake. Divide the salsa among 4 plates and top each serving with a fillet.