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Smoked haddock with lemon & dill lentils

Smoked haddock with lemon & dill lentils

A star rating of 4.7 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A low-GI supper for two with delicate fish and flavoured pulses - filling and nutritious

  • Gluten-free
Nutrition: per serving
low inkcal288
low infat4g


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Recipe from Good Food magazine, March 2012


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A star rating of 4.7 out of 5.33 ratings

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