Smoked haddock with lemon & dill lentils

 

Ingredients

• 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 half-fat crème fraîche
• 2 tbsp chopped dill
• zest ½ lemon
• 2 x 100g/4oz smoked haddock fillets
• 50g/ 2oz baby spinach leaves
•  
  Prep: 10 mins Cook: 25 mins
  Easy
  Serves 2 

  Method

  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.
  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.
  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.

  Smoked haddock with lemon & dill lentils