Updated: Feb 22, 2019
This recipe is for herby haddock with puy lentils. This simple fish dish is packed full of flavour, and looks great on a plate too!
I used haddock, but it would work nicely with any kind of white fish, such as monk fish, cod, hake etc.
2 Haddock fillets
I packet of flat leaf parsley
1/2 packet of mint
one inch of ginger
1 green chilli
1.5 tablespoons sweet rice miso
Salt and pepper to taste
1 sweet potato
1 red pepper
1/2 teaspoon smoked paprika, plus some to garnish
1 cup puy lentils
Cress to garnish
Extra virgin olive oil
Preheat the oven to 180ºC
Chop the sweet potato and season with olive oil, salt and pepper
Put the sweet potato into the oven to start cooking
Put the puy lentils in a pan with boiling water and simmer for 20 mins
Make the herb sauce by mixing the parsley, mint, ginger, chilli, 2 tablespoons olive oil, and miso in the food processor and whizzing it all up until blended.
Season with salt and pepper to taste
Make a pocket slit in the fish and put some of the herb mix in the pocket.
Sprinkle the top of the fish with smoked paprika.
Cook in the oven for 20 mins
Cut the red pepper in half and deseed. Season with salt pepper and olive oil and add to the oven and cook for 20 minutes.
Dice an onion and saute in a pan with coconut oil for a few minutes until the onions are softened.
Drain the cooked lentils and add them to the pan with the onions.
Add half a teaspoon smoked paprika to the lentils.
Mix the herb sauce into the lentils (reserving some of the sauce for presentation)
Serve everything together on a plate.
Drizzle with extra virgin olive oil, and sprinkle smoked paprika.
Garnish with cress leaves