• 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 teaspoons finely chopped rosemary, savoury or thyme
  • 400 g (13 oz) can green lentils
  • 400 g (13 oz) can chopped tomatoes
  • 2 teaspoons caster sugar
  • 150 ml (¼ pint) fish stock (see page 178 for homemade)
  • 625 g (1¼ lb) skinless pollack fillets
  • 4 tablespoons chopped parsley
  • 50 g (2 oz) can anchovy fillets, drained and chopped
  • salt and pepper
  • garlic mayonnaise, to serve

Heat 2 tablespoons of the oil in a flameproof casserole and gently fry the onion for 6–8 minutes until lightly browned. Add the garlic and herb and cook for about 2 minutes.

Drain the lentils and stir into the casserole with the tomatoes, sugar and stock. Bring to a simmer, then cover and cook in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes. Check over the fish for any stray bones and cut into 8 pieces. Season with salt and pepper.

Stir the parsley and anchovies into the casserole. Nestle the fish down into the lentils and drizzle the fish with the remaining oil. Re-cover and return to the oven for a further 25 minutes or until the fish is cooked through. Serve with spoonfuls of garlic mayonnaise.

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