Grilled Pollack with Beetroot Lentils
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Total: 40 mins
You’ll be in the pink with this fresh fish supper. Nutty lentils are simmered with earthy beetroot and aromatic spices then topped off with crisp skinned fillets of pollack.
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496 kcal
(per portion)
Ingredients you'll need
  • 300g dried red lentils
  • 4 onions
  • 400g beetroot
  • 2 garlic clove
  • A thumb of ginger
  • A handful of coriander
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 4 pollack fillets
From your kitchen
  • 3 tsp olive, sunflower or coocnut oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
You'll need
  • Vegetable peeler
  • Medium pan with lid
  • Measuring jug
  • Grill pan or baking tray
Step by step this way
  • 1.

    Tip the lentils into a bowl, cover with cold water and set aside to soak. Peel and finely chop the onions. Peel and coarsely grate the beetroot (see our tip on how to prepare the beetroot).

  • 2.

    Warm a medium pan over a medium heat for 1 min, then add 1 tsp oil, the onion and beetroot. Season with a pinch of salt and pepper and fry, stirring frequently, for 5-6 mins till the veg have started to soften.

  • 3.

    While the veg fry, peel and grate the garlic and ginger. Finely chop the coriander stalks (keep the leaves separate). Fill the kettle and boil it.

  • 4.

    Add the garlic, ginger and coriander stalks to the veg with 1 tsp each turmeric, ground cumin and ground coriander. Cook and stir, for 1 min. Drain the lentils and tip them into the pan. Pour in 500ml boiling water. Bring to the boil, then lower the heat, cover and simmer for 15-20 mins, till the lentils are tender. Stir occasionally, adding a splash of water if the pan looks like it’s getting a little dry.

  • 5.

    While the lentils simmer, line a baking tray or grill pan with foil. Rub the pollack fillets with 1 tsp oil each, and a pinch of salt and pepper. Lay them on the tray, skin-side up, and grill for 6-8 mins till the fish is opaque and flakes easily when pressed with a fork.

  • 6.

    Taste the lentils and add a pinch of salt or pepper if you think they need it. Divide the lentils between a couple of warm plates, top with the grilled pollack fillets and garnish with the coriander leaves to serve.

  • Tip

    Why does it always stain on me?
    Beetroot can be generous with its striking purple colour, so grate it onto a plate, a glass board or one you can wash up straight away – and wear gloves to protect your fingers and an apron to keep your clothes stain free.

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