SMOKED HADDOCK WITH LEMON & DILL LENTILS

Smoked haddock with lemon & dill lentils image

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

Provided by Mary Cadogan

Time 35m

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 288 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium