Dukkah Crusted Haddock with Green Lentils
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Total: 30 mins
Dukkah is an Egyptian condiment traditionally made from nuts, seeds and herbs. In this dish, it makes a cracking crunchy crust for our flaky, sustainably sourced haddock fillets, swimming in a sea of lentils and organic veg.
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408 kcal
(per portion)
Ingredients you'll need
  • 1 baking potato
  • 2 onion
  • 4 vine tomatoes
  • 2 garlic clove
  • 2 bay leaf
  • 800g tin of green lentils
  • 4 tbsp red wine vinegar
  • 4 haddock fillets
  • 2 tbsp dukkah
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 2-3 tbsp water (optional)
  • 450ml boiling water
You'll need
  • Vegetable peeler
  • Deep frying pan or wok with a lid
  • Measuring jug
  • Baking tray
Step by step this way
  • 1.

    Peel the potato and chop them into small chunks around ½cm across. Peel and finely chop the onion. Dice the tomatoes.

  • 2.

    Warm a deep frying pan or wok over a medium heat for 2 mins, then add ½ tbsp oil and the chopped veg. Season with salt and pepper. Cover and sweat over a low heat for 10 mins, stirring occasionally, till the veg have softened but haven’t picked up too much colour. If the veg start to catch, turn the heat down and add 2-3 tbsp water.

  • 3.

    While the veg cook, peel and grate or crush the garlic. Drain and rinse the lentils. Fill your kettle and boil it. Stir the garlic into the pan along with the bay leaf. Cook and stir for 1 min till the pan smells sweet.

  • 4.

    Add the lentils to the pan. Pour in 2 tbsp red wine vinegar and 450ml boiling water. Cover. Bring to the boil, then lower the heat. Simmer for 15 mins, stirring every now and then, till the lentils are tender but still have a bit of bite.

  • 5.

    While the lentils cook, heat your grill to high. Place the haddock fillets on a baking tray lined with foil. Brush the fillets with a little water then press ½ tbsp dukkah into the top of each fillet. Slide under the grill for 8-10 mins, till the fish is cooked through – it should be opaque and flake easily when pressed with a fork.

  • 6.

    Pick the leaves off the parsley stalks and finely chop them. Taste the lentils and add a pinch more salt or pepper if you think they need it.

  • 7.

    Ladle the lentils and broth into a couple of warm shallow bowls. Top with a haddock fillet, garnish with the parsley leaves and serve.

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