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  • 4 × 160g skinless fillets pollack
  • olive oil
  • 200g Puy lentils
  • 2 bay leaves
  • 200ml double cream
  • a bunch coriander
    stalks kept
  • 1 red chilli
    roughly chopped
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 cloves garlic
    roughly chopped
  • 1 tsp turmeric
  • to serve buttered spinach

Nutrition:

  • kcal755
  • fat52.1g
  • saturates23.5g
  • carbs29.5g
  • sugars0g
  • fibre7.2g
  • protein44g
  • salt1.1g

Method

  • step 1

    Marinate the pollack in 3 tbsp olive oil and season. Heat the oven to 200c/fan 180c/gas 6. Rinse the lentils and simmer with bay leaves and salt for 15-20 minutes until tender then drain.
    Put the cream and 50ml water in a small pan with coriander stalks, chilli, cumin seeds, coriander seeds, garlic and turmeric on a gentle heat for 20 minutes.
    Strain and add to the lentils.

  • step 2

    Fry the pollack on each side then transfer to the oven for 5-6 minutes until just cooked. Warm the lentil mix and add the chopped coriander.

  • step 3

    To serve, spoon the lentils on to the middle of the plate, top with some spinach and then the fish.

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