Olive Magazine

Pollack with spiced lentils and coriander cream

Published: December 19, 2014 at 2:28 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

This moreish dish brings out the best of pollack: served on a bed of creamy couscous spiced with coriander, turmeric and chilli. Eat topped with coriander and spinach.

Nutrition:
NutrientUnit
kcal755
fat52.1g
saturates23.5g
carbs29.5g
sugars0g
fibre7.2g
protein44g
salt1.1g
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Ingredients

  • 4 × 160g skinless fillets pollack
  • olive oil
  • 200g Puy lentils
  • 2 bay leaves
  • 200ml double cream
  • a bunch coriander, stalks kept
  • 1 red chilli, roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cloves garlic, roughly chopped
  • 1 tsp turmeric
  • to serve buttered spinach,

Method

  • STEP 1

    Marinate the pollack in 3 tbsp olive oil and season. Heat the oven to 200c/fan 180c/gas 6. Rinse the lentils and simmer with bay leaves and salt for 15-20 minutes until tender then drain. 
    Put the cream and 50ml water in a small pan with coriander stalks, chilli, cumin seeds, coriander seeds, garlic and turmeric on a gentle heat for 20 minutes. 
    Strain and add to the lentils.

  • STEP 2

    Fry the pollack on each side then transfer to the oven for 5-6 minutes until just cooked. Warm the lentil mix and add the chopped coriander.

  • STEP 3

    To serve, spoon the lentils on to the middle of the plate, top with some spinach and then the fish.

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