Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.