- 250g potatoes
- 1 onion
- 2 vine tomatoes
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- 1 garlic
- 1 bay leaf
- 400g tin of green lentils
- 2 tbsp red wine vinegar
- 2 haddock fillets
- 1 tbsp dukkah
- A handful of flat leaf parsley
1. Peel the potatoes and chop them into small chunks, around 1/2cm 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. Sweat over a low heat for 10 mins till the veg are softened but haven’t picked up too much colour. If the veg start to catch, turn the heat down and add a splash of water.
3. While the veg cook, peel and grate or crush the garlic. Stir the garlic into the pan with the bay leaf. Cook and stir for 1 min till the pan smells sweet.
4. Drain and rinse the lentils. Add them 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 till the lentils are tender but still with plenty of bite, stirring every few mins.
5. While the lentils cook, heat your grill to high. Place the haddock fillets on a baking tray lined with baking paper. Brush the fillets with a little water then press ½ tbsp dukkah into the top side 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 warm shallow bowls. Top with a haddock fillet, garnish with the parsley leaves and serve.