zoom White fish with Beluga lentils, peppers & capers

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    White fish with beluga lentils, peppers & capers

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    White fish with beluga lentils, peppers & capers

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2


    280g jar Cooks’ Ingredients Chargrilled Peppers
    1 leek, trimmed and sliced
    2 sprigs rosemary
    250g pack Merchant Gourmet Beluga Lentils (ready cooked)
    ½ tbsp red wine vinegar
    1 tsp honey
    2 tsp drained nonpareille capers in brine
    240g pack cod or haddock fillets
    2 lemon wedges 


    1. Preheat the oven to 200°C, gas mark 6. Drain the peppers, reserving 2 tbsp of the oil. Heat 1 tbsp of the oil in a large frying pan and gently cook the leek and rosemary for 3-4 minutes until softened.

    2. Slice the peppers and add to the pan, heating through for a minute. Then stir in the lentils, vinegar, honey and capers, and stir over the heat until warm.

    3. Transfer to a roasting tray or baking dish and top with the fish fillets. Drizzle 2 tsp oil over the fish, season and roast for 12-14 minutes, or until the fish is cooked through. Serve with lemon wedges and drizzle with the remaining oil.

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    Cook’s tip

    Keep the drained oil from the peppers and use during the week in salad dressings with a pinch of paprika to boost the flavour. You can also use it for frying veg and fish. Any cooked lentils would work in this recipe, even our canned variety – just drain thoroughly. If cod or haddock aren’t available, salmon, tuna or mackerel will work too.


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