Olive Magazine

Smoked haddock with Puy lentils

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

A delicious and easy recipe to cook smoked haddock. Its smoky flavour and firm texture goes well with lentils, these from France, have a superior flavour and they hold together when cooked, making them an ideal side dish. Don't be fooled by the simplicity of this dish, it packs in plenty of flavour making it a tasty and speedy midweek fish dish.

Nutrition:
NutrientUnit
kcal490
fat23.4g
saturates0g
carbs28.6g
sugars0g
fibre9.5g
protein43.1g
salt5.01g
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Ingredients

  • 50g butter
  • 2 fillets about 150g each smoked haddock, skin on
  • 1 clove garlic, finely chopped
  • 1tbsp capers
  • 1 × 250g pack Merchant Gourmet microwavable pouch Puy lentils
  • a small bunch parsley, roughly chopped
  • 1 lemon, ½ cut into 4 wedges

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Serve the lentils with the haddock and lemon wedges.

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