• 150 g (5 oz) Puy lentils
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, sliced
  • several sprigs rosemary or thyme
  • 200 ml (7 fl oz) Basic Fish Stock (see page 15)
  • 4 chunky pieces of pollock fillet, skinned
  • 8 small tomatoes
  • salt and pepper
  • 2 tablespoons chopped flat leaf parsley, to serve

Boil the lentils in plenty of water for 15 minutes. Drain.

Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 5 minutes. Stir in the garlic and fry for a further 2 minutes.

Add the lentils, rosemary or thyme, stock and a little salt and pepper to the frying pan and bring to the boil.

Pour into a shallow, ovenproof dish and arrange the fish on top. Score the tops of the tomatoes and tuck them around the fish. Drizzle with the remaining oil.

Bake, uncovered, in a preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes, or until the fish is cooked through. Serve sprinkled with the parsley.

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