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Pollock with spiced lentils
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3 garlic cloves, 2 whole and 1 sliced
½ x 28g pack coriander, stalks and leaves separated and roughly chopped
1 bunch salad onions, whites and greens separated
15g fresh root ginger, roughly chopped
2 tbsp olive oil
2 tbsp medium curry powder
125g red lentils, rinsed
3 vine tomatoes, finely chopped
2 essential Waitrose frozen pollock fillets, defrosted
½ lemon, cut into wedges
2 tbsp Greek yogurt
1. Put the 2 whole garlic cloves, coriander stalks, salad onion whites, ½ the onion greens and the ginger in a small food processor, add 3 tbsp water and pulse to a paste. Heat 1 tbsp oil in an ovenproof frying pan; fry the paste for 2 minutes, stirring. Add the curry powder, turn the heat down and stir for 2 minutes. Add the lentils, tomatoes and their juices, plus 600ml hot water. Simmer for 15 minutes, until the lentils are soft. Meanwhile, heat the grill to high.
2. Nestle the fish into the lentils, season, squeeze over a little lemon and grill for 10–12 minutes, until the fish flakes in the middle.
3. Shred the remaining salad onion greens. Heat the remaining 1 tbsp oil in a pan; add the shredded onions, sliced garlic and coriander leaves. Fry for 2 minutes, until crisp. Spoon over the lentils and fish. Serve with lemon wedges and a spoonful of yogurt.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.