Haddock and Lentils

White fish is an excellent source of protein and contains valuable nutrients such as B12, B6 and selenium. The bed of lentils provides extra trace nutrients and fibre and the parsley and caper topping brings the whole dish together. Plus it is so easy to make!

SERVES 4

Ingredients

  • 4 Haddock fillets
  • 1 White onion
  • 2 Large potatoes (skin on)
  • 250g Red lentils
  • 1 Heaped tablespoon turmeric
  • 3 Cloves crushed Garlic
  • 500ml vegetable stock
  • 1 Tbspn. chopped capers
  • 2 Tbspn. olive oil
  • 1 Tbspn. white wine vinegar
  • Handful of flat leafed parsley (chopped)

Method

1. Finely chop the onion and gently sautee in 1 tbspn. of olive oil until soft.

2. Rinse the lentils and place in a pan of boiling water, simmer for 15 minutes and then drain.

3. Wash and chop the potatoes and add to the onions together with 2 cloves of crushed garlic and the turmeric stir thoroughly and heat for a minute or so.

4. Add the partly cooked lentils and vegetable stock and simmer for 15 - 20 minutes.

5. Place the haddock fillets on top of the lentil mixture, cover and simmer for 5 - 10 minutes until the fish is cooked.

6. Finely chop the parsley and capers and mix with the remaining crushed garlic clove, olive oil and white wine vinegar. Spoon over the top of the fish.

 

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