Haddock with Spicy Puy Lentils

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

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