Pan fried red snapper with lemon & dill lentils

Serves 2

100g Puy lentils
1 small onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
300ml vegetable stock
1 rounded tbsp half fat creme fraiche
2tbsp chopped dill
zest 1/2 lemon
2 Red snapper fillets
1tbsp vegetable oil
50g Baby spinach leaves
Salt & freshly ground black pepper

1. Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.

2. Mix together the creme fraiche, half the dill and the lemon zest, adding a little seasoning.

3. Slash the skin of the fish fillets and season with salt and freshly ground black pepper before pan frying in a little oil.

4. When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the creme fraiche mixture. Divide between two warmed plates and top with the snapper. Scatter over the remaining dill and serve.

Nutrition per serving:
288KCals, protein 33g, carbs 30g, fat 4g, sat fat 1g, fibre 7g, sugar 7g, salt 2.5g

(Adapted from BBC GoodFood March 2012)