Vegetarian recipe ideas
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Melt the butter in a frying pan and gently cook the haddock skin-side down for 3-4 minutes. Turn over and add the garlic and capers and cook for another 2-3 minutes.
Remove the fish and keep warm. Add the puy lentils and parsley to the butter, stirring to coat and heat through. Add the lemon juice and cook for a couple more minutes.
Serve the lentils with the haddock and lemon wedges.