Steamed Haddock with Chilli Garlic Lentils

I hadn’t thought of steaming haddock in the oven until recently, but now I’m a massive convert…and am also questioning why I didn’t start doing it earlier. The fish just takes so much better – it has more flavour and is much more moist (I hate that word, but it’s true)! This is a really easy, healthy, low carb dinner.

Ingredients (serves 2)

• 2 x haddock fillets
• 1 x pack of puy lentils
• 1 x red pepper (chopped)
• 1 x yellow pepper (chopped)
• 1 x small courgette (chopped)
• Large handful of spinach
• 1/2 lemon
• 1 x garlic clove
• 1/2 red chilli
• 1 tsp Chilli oil
• Salt and pepper (to taste)

Method

1. Heat the oven to 200 degrees (fan).
2. Get a large baking tray and 2 pieces of baking parchment. Place a piece of haddock in the middle of each of the pieces of parchment. Squeeze the lemon over both and season with salt and pepper. Fold to form a parcel. Once the oven is heated, put it in the oven for 15 minutes.
3. Heat the chilli oil in a frying pan and gently fry the chilli and garlic.
4. After a couple of minutes, add the courgette and pepper and stir it all together so that the pepper and courgettes get coated in the chilli and garlic.
5. Fry over a medium heat for 5 minutes, stirring occasionally.
6. Add the spinach to the pan and stir until the spinach has started to wilt.
7. Season with salt and pepper and add in the lentils. Stir well.
8. Leave the lentils, pepper and courgette to heat through (make sure you stir a few times to stop the lentils from sticking).
9. Once hot, the fish should be cooked too, so remove this from the oven and plate up.