Smoked Haddock with Lemon & Dill Lentils

Shutterstock Photo ID: 160323806

Serves 2 

2x 100g smoked haddock fillets
100g / 4oz Puy lentils
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
300ml / ½ pint vegetable stock
1 rounded tbsp crème fraîche
Zest ½ lemon + slices to serve
1 tsp butter
Cherry tomatoes, halved
1 tsp olive oil
100g spinach (optional)
Chopped parsley
Green salad to serve 

METHOD

Set oven to 180C

Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20—25 mins, until the lentils are tender.  Alternatively you could use a 400g pack of ready-to-eat lentils that are readily available in most supermarkets. Place the ready cooked lentils in a small saucepan with a splash of water and heat gently, stirring regularly, until hot.

Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. When the lentils are almost ready, put the fish in an ovenproof dish with a small amount of butter, cook for approximately 15 mins until the fish is flaky.

While the fish is cooking, put 1 tsp of olive oil to a small frying pan and place on a medium heat. Add the halved tomatoes cut-side down and allow to sauté for 5-7 minutes until lightly caramalised. Remove from the pan and keep warm.

When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture. Divide between two warmed plates and top with the haddock and tomatoes. Scatter over the chopped parsley and slices of lemon, and serve with a green salad.