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.