Smoked haddock with lemon & dill lentils
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 100g/ 4oz Puy lentils
- 1 small onionfinely chopped
- 1 carrotfinely chopped
- 1 celerystick, finely chopped
- 300ml/ ½ pint vegetable stock
- 1 rounded tbsp half-fat crème fraîche
- 2 tbsp chopped dill
- zest ½ lemon
- 2 x 100g/4oz smoked haddockfillets
- 50g/ 2oz baby spinachleaves
Nutrition: per serving
- kcal288low
- fat4glow
- saturates1g
- carbs30g
- sugars7g
- fibre7g
- protein33g
- salt2.5g
Method
step 1
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.
step 2
Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Microwave on Medium for 4-6 mins until the fish flakes easily.
step 3
When the lentils are cooked, stir in the spinach until the leaves are barely 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.
