Pollack with spiced lentils and coriander cream

  • serves 4
  • Easy

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.



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


  • 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.

Nutritional Information

  • Kcals 755
  • Carbs 29.5g
  • Protein 44g
  • Fat 52.1g
  • Salt 1.1g
  • Saturates 23.5g
  • Fibre 7.2g