Smoked haddock with lemon & dill lentils

2 of 5-a-day 2 servings 30-60 minutes 400 kcal or less diet fibre fish fish and lentils gluten free gluten intolerant iron low calorie low gi mains nutrients pulses wholefoods

N/A

Source

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

Method

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.

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.

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.