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Pollack with spiced lentils and coriander cream

Pollack with spiced lentils and coriander cream

Name: Pollack with spiced lentils and coriander cream
Total time: 1 h
Yield: serves 4
Ingredients: 4 × 160g skinless fillets pollack; olive oil; 200g Puy lentils; 2 bay leaves; 200ml double cream; a bunch coriander stalks kept; 1 red chilli roughly chopped; 2 tsp cumin seeds; 1 tsp coriander seeds; 2 cloves garlic roughly chopped; 1 tsp turmeric; to serve buttered spinach

Published: December 19, 2014 at 2:28 PM

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serves 4

Easy

Total time: 1 hr

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This moreish dish brings out the best of pollack: served on a bed of creamy couscous spiced with coriander, turmeric and chilli. Eat topped with coriander and spinach.

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Ingredients

Nutrition

4 × 160g skinless fillets pollack
olive oil
200g Puy lentils
2 bay leaves
200ml double cream
a bunch coriander

stalks kept
1 red chilli

roughly chopped
2 tsp cumin seeds
1 tsp coriander seeds
2 cloves garlic

roughly chopped
1 tsp turmeric
to serve buttered spinach

Nutrition: per serving

kcal755
fat52.1g
saturates23.5g
carbs29.5g
sugars0g
fibre7.2g
protein44g
salt1.1g

Method

step 1

Marinate the pollack in 3 tbsp olive oil and season. Heat the oven to 200c/fan 180c/gas 6. Rinse the lentils and simmer with bay leaves and salt for 15-20 minutes until tender then drain.
Put the cream and 50ml water in a small pan with coriander stalks, chilli, cumin seeds, coriander seeds, garlic and turmeric on a gentle heat for 20 minutes.
Strain and add to the lentils.
step 2

Fry the pollack on each side then transfer to the oven for 5-6 minutes until just cooked. Warm the lentil mix and add the chopped coriander.
step 3

To serve, spoon the lentils on to the middle of the plate, top with some spinach and then the fish.

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