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Title : Haddock and Lentils ... topped with mascarpone cheese
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Haddock and Lentils ... topped with mascarpone cheese

Firm white fish goes so well with lentils. Today I am sharing a Marcus Wareing recipe which steams haddock in the same pot as a soupy green lentil casserole, then tops the fish with mascarpone... a healthy, nut free and egg free recipe.

Ingredients

Serves Four

1 tbsp olive oil
1 white onion, sliced
1 tsp smoked paprika
2 tsp Herbes de Provence 

1 tbsp tomato purée
250g/9oz dried green lentils
250ml/9fl oz tomato juice
600ml/20fl oz fish or chicken stock
4 skinless, boneless haddock* fillets (about 150–160g/5½–5¾oz each)
100g/3½oz mascarpone cheese
½ bunch fresh basil, leaves picked
½ lemon, zest only
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft.
2. Stir in the paprika and 1 teaspoon Herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes.
3. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with Herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes.
4. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through.
5. To serve, dollop** some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of Herbes de Provence.

Dried green lentils are an excellent addition to any pantry as they are not only nutritious but also versatile. Packed with protein, fibre, and essential minerals they are also gluten free

Alternative fish to Haddock* could be:

Cod, Pollock, Tilapia, Halibut

A dollop** is a small, rounded, and usually spoonful-sized portion of an ingredient, typically about one to two tablespoons, typically added to dishes for an extra burst of flavour, texture, or presentation.

Recipe idea seen here

~ enjoy your day ~

This blog offers a wide variety of articles and recipe ideas, and not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. Any allergies, or underlying health issues must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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