Haddock with Spicy Puy Lentils

Name: Haddock with Spicy Puy Lentils
Yield: Serves 4
Ingredients: 2.5 ml/½ tsp ground cumin; 1 fresh red chilli, seeded and finely chopped; 2 celery sticks, finely chopped; 1 onion, finely chopped; 5 ml/1 tsp finely grated lemon rind; 25 g/1 oz/2 tbsp butter, softened; 10 ml/2 tsp lemon juice; 4 x 150 g/5 oz pieces thick haddock fillet or steak; 30 ml/2 tbsp olive oil; 600 ml/1 pint/2 ½ cups vegetable stock; 175 g/6 oz/¾ cup Puy lentils; salt and ground black pepper; lemon wedges, to garnish

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

The delicate flavour of Puy lentils goes beautifully with any firm white fish such as haddock, while red chilli pepper and ground cumin add a hint of heat and spice.

Ingredients

175 g/6 oz/¾ cup Puy lentils
600

Fish course
Pescatarian
Spicy
Gluten-free

Method

Put the lentils in a sieve or strainer and rinse under cold running water. Drain well and place in a pan. Add the stock, bring to the boil and reduce the heat. Simmer for 30 minutes, until the lentils are almost cooked.
Meanwhile, preheat the oven to 180°C/350°F/Gas 4

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