- 250g puy lentils
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 2 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g shiitake mushroom, quartered
- 250g pack cherry or plum tomatoes, halved
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp capers, rinsed
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 150ml white wine
- 4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
- 1 small lemon, thinly sliced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 small bunch of flat-leaf parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 140g baby spinach leaves
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.
Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.
Try different fish
For a slightly different version, splash out on turbot – a delicious but pricey fish. A less expensive choice would be hake.