Pollock with spiced lentils
3 garlic cloves (2 whole, 1 sliced)
14 g coriander, roughly chopped
1 bunch spring onions (green and white separated)
15g root ginger, chopped
2 tbs olive oil
2 tbs medium curry powder
125g red lentils, rinsed
3 tomatoes, finely chopped
2 pollock fillet portions
2 tbs greek yoghurt
Put the 2 whole garlic cloves, coriander stalks, spring onion whites, half the spring onion greens and ginger into a small food processor. Add 3 tbs water and pulse to a paste. Fry for 2 mins in a tbs oil.
Add the curry powder, stir in for two minutes on a low heat.
Add the lentils, tomatoes and any juice and 600ml of hot water. Simmer for 15 minutes until the lentils are soft.
Push the fish into the lentils mixture, season and squeeze over a little lemon. Grill for 10-12 minutes, until the fish flakes in the middle.
Shred the remaining spring onion greens and add to a hot pan with the other tbs oil, the sliced garlic and coriander leaves. Fry for 2 minutes until crisp. Spoon over the lentils and fish.
Serve with lemon wedges and a spoonful of yoghurt.