This is a quick and easy one-pot supper and a brilliantly simple way to cook fish. Puy lentils are available in most supermarkets.
- Yield: 4 Servings
- 2 tbsp olive oil
- 1 leek, sliced into thin rounds
- 1 garlic clove, finely chopped
- 1 tsp finely chopped thyme leaves or ½ tsp dried herbs
- ½ lemon zest
- 200 g puy lentils, rinsed
- 500 ml chicken stock
- 1 tsp Dijon mustard
- ½ lemon juice
- 4 salmon fillets, skinned
- a few cherry tomatoes
- handful of chopped parsley
- salt and black pepper
How to Make It
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- Heat the olive oil in a roasting tin on the hob and add the slices of leek. Fry them for a few minutes until they’re starting to soften, but don’t let them brown. Stir in the garlic, thyme leaves, lemon zest and puy lentils and cook for another minute.
- Pour in the chicken stock and season with salt and black pepper, then bring everything to the boil. Cover the tin with foil and carefully put it in the oven for about 30 minutes.
- At the end of this time, remove the tin from the oven, take off the foil and check that the lentils are nearly cooked – if they’re not quite tender enough, pop them back in the oven for a few more minutes. Stir the mustard and lemon juice into the lentils.
- Season the salmon fillets with salt and pepper and place them on top of the lentils. Dot a few cherry tomatoes around them. Put the tin back in the oven for 8–10 minutes until the salmon is just cooked through it should still be slightly pink in the middle. Sprinkle with parsley before serving.