Roasted pollack with spiced lentils & coriander cream

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• Franniban

  29 November 2009

  Franniban rated and commented on this recipe

  

  This was a lovely recipe. I used Salmon rather than pollock, and I swaped the cream for reduced fat creme fraiche. Easy to make and went down a storm. Will definately do this again.

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• CharLit

  08 July 2011

  CharLit rated and commented on this recipe

  

  I made this without fish and with extra spinach, and served it over rice. Delicious!

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• Madd1pink

  14 April 2012

  Madd1pink rated and commented on this recipe

  

  Wow amazing flavour! Have tried it with pan fried cod too. Delicious & healthy if using low fat creme fraiche. A easy and nutritious meal. It is now a regular recipe of mine for dinner parties.

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Ingredients

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

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour

Ingredients

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

Per serving

755 kcalories, protein 44g, carbohydrate 29.5g, fat 52.1 g, saturated fat 23.5g, fibre 7.2g, salt 1.1 g

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