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