Smoked Haddock With Lemon & Dill Lentils
This delicious recipe combines earthy Puy lentils with tender smoked haddock fillets, creating a comforting and nutritious dish that is perfect for a cozy weeknight meal. The lentils are cooked to perfection with a medley of vegetables and finished with a creamy lemon dill sauce, providing a burst of fresh flavor. Topped with flaky smoked haddock and vibrant spinach, this dish is both satisfying and full of wholesome goodness.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 288 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.5 milligram of sodium
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