One of the things that sometimes stops me from cooking fish is the cost – particularly when feeding a family of 5! Pollock, however, is a less expensive, but equally tasty option. It’s meaty and mild and perfect for kids. This recipe is so easy. If you don’t want the lentils, just substitute for some nice roasted or steamed veggies.
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| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 2 pieces of pollock fillet
- 2 slices of lemon
- 2 Garlic cloves crushed
- 2 sprigs of fresh thyme
- 1 tsp olive oil
- 130 g brown lentils
- 600 ml vegetable stock
- 1 bay leaf
- 1 tsp flaked sea salt
- 1 tbsp olive oil
- 3 shallots sliced
- 1-2 Garlic cloves sliced
- 2 handfuls of spinach
- grated zest and juice of 1 lemon
- 1 tsp rapeseed oil
- salt and pepper
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Place the pollock fillets in the centre of individual sheets of baking parchment or tin foil and place a slice of lemon, a sprig of thyme, a garlic clove and a drizzle of oil on each one.
- Seal the parchment paper with string or squeeze together the edges of the tin foil, leaving no gaps and bake the fish in the oven for 12-14 minutes.
- Meanwhile, put the lentils in a saucepan with the stock, bay leaf, salt and pepper. Bring to the boil and simmer for about 15 minutes until the lentils are tender, then drain and tip into a large bowl.
- Heat the olive oil in a non-stick frying pan, add the shallots and garlic and cook for 5 minutes, until translucent. Add the spinach and the lemon zest and cook for 1 minute more.
- Mix the spinach into the lentils along with the lemon juice and rapeseed oil. Place the cooked fish on top of the lentils to serve.
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