Smoked haddock with lentils
Prep:
10 mins
Cook:
25 mins
A very fresh, crisp and healthy dish to make packed with protein and quick to make.
100g 4oz Puy lentils
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
300ml vegetable stock
1 rounded tbsp half-fat crème fraîche
2 tbsp chopped dill
Zest ½ lemon
2 x 100g smoked haddock fillets
50g baby spinach leaves
In a pan, add in the lentils 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 minutes, until the lentils are tender.
In a bowl, mix together the crème fraîche, half the dill and the lemon zest, adding a little salt and pepper.
Put the fish in a shallow dish with a teaspoon of water and cover with cling film.
Microwave on medium for 4-6 minutes until the fish flakes easily.
When the lentils are cooked, stir in the spinach until the leaves are just wilted, then stir in the crème fraîche mixture.
Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.
Serves
4
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Fish, Vegetables, Lentils
Recipe Type
Dinner, Healthy
Level of Difficulty
Easy
