Ingredients
- 3 tbsp olive oil, plus a little more for drizzling
- 3cm piece of ginger, peeled and shredded
- 1 clove of garlic, peeled and sliced
- 1 red chilli, deseeded and diced
- 250g Puy lentils (these will need to be soaked for at least 30 minutes)
- 600ml chicken stock
- 50g butter, diced
- 4 x 180g fillets of hake, skin on, bones removed
- Salt and black pepper
- 2 handfuls of baby spinach
- A squeeze of lemon
- Mashed potatoes
1 Put the olive oil in a wide pan with the ginger, garlic and chilli and cook gently for two minutes.
2 Drain the lentils, then add to the pot along with the stock. Bring up to a gentle simmer and cook for 15 to 20 minutes until the lentils are soft and the liquid mostly evaporated.
3 Dot the butter over the lentils and sit the hake on top, then drizzle with a little olive oil and season.
4 Cover the pot and sit it on a low heat to allow the hake to steam for 10 minutes or so, depending on the thickness of the fish.
5 Lift the fish carefully from the pot and keep warm for a minute while you add the spinach to the lentils and fold it through, along with the lemon juice to wilt for just a minute.
6 Serve from the pot straight away, with the hake on top and some mashed potatoes on the side.
