1021

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.

Advertisement

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

Advertisement

Ingredients

  • 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

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.

Nutritional Information

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