Griddled Fish with Lentils
150g/5oz/scant 1 cup Puy lentils
400ml/14fl oz/1¾ cups hot vegetable stock
4 spring onions (scallions), diced
125g/4oz cherry tomatoes, halved
150g/5oz baby spinach leaves
1 tsp red wine vinegar
2 x 150g/5oz white fish fillets
salt and ground black pepper
2 tbsp chopped fresh parsley
1 Put the lentils and hot stock in a pan and bring to the boil. Reduce the heat and simmer for 15–20 minutes until the lentils are tender. Drain well.
2 Return the lentils to the pan. Stir in the spring onions, tomatoes and spinach, then cover and place over a low heat for 2 minutes or until the spinach wilts. Season to taste and stir in the vinegar.
3 Meanwhile, lightly spray a griddle with oil and place over a medium heat. Add the fish fillets and cook for 4–5 minutes each side until the flesh is flaking and cooked.
4 Divide the lentils between two warm plates and place the fish on top.