Smoked haddock with Puy lentils
recipe
Smoked haddock with Puy lentils
No commentsIngredients
- Butter, 50g
- Smoked haddock, 2 fillets about 150g each, skin on
- Garlic, 1 clove, finely chopped
- Capers, 1tbsp
- Puy lentils, 1 x 250g pack Merchant Gourmet microwavable pouch
- Parsley, a small bunch, roughly chopped
- Lemon 1, 1/2 juiced, 1/2 cut into 4 wedges
Serves:
2
Cook Time:
15
Total Time:
15min
Directions
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- Melt the butter in a frying pan and gently cook the haddock skin-side down for minutes. Turn over and add the garlic and capers and cook for another minutes.
- Remove the fish and keep warm. Add the Puy lentils and parsley to the butter, stirring to coat and heat through. Add the lemon juice and cook for a couple more minutes. Serve the lentils with the haddock and lemon wedges.
- GI assessment
- Puy lentils are your best friends when it comes to Gi because they are slowly digested. As well as keeping your blood sugar steady when you eat them they help slow the rise in blood sugar caused by other foods eaten with them.
- Recipe extra
- Use unsmoked haddock or another white fish: make sure you buy it from a sustainable source ? look at fishonline.org for further information.
Source: Paula Stain (Olive magazine)
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