Article 24 September 2021

Recipe of the week: Pollock, Lentil & Beetroot Traybake

Pollock, Lentil and Beetroot Traybake

Serves 4

IngredientsMethod
Pollock Fillets  4
Puy Lentils 300g
Vegetable Stock 600ml
Cooked Beetroot cut into 2cm Squares 480g
Peeled Garlic 2 Cloves
Horseradish Sauce 4 tsp
Zest & Juice of 1 Lemon
Olive Oil 4 Tbsp
Fresh Parsley Roughly Chopped 20g



METHOD​​​​​​​​​​​​​​
1. Place the lentils into a pan with the stock, bring to a boil and simmer for 20-25 minutes or until the lentils are just cooked, refresh.
2. Preheat the oven to gas 6, 200°C, fan 180°C. Pat the beetroot dry with kitchen paper.
3. Into a tray, mix the beetroot, lentils, garlic, horseradish, and 1/2 of the parsley. Pour over the juice from the lemon and 1/2 of the oil; season and mix well. Bake for 15 mins.
4. Top with the fish and sprinkle over the lemon zest. Add the remaining oil, 1/2 of the remaining parsley, and some black pepper.
5. Bake for 10-12 mins or until the fish is cooked through and firm to the touch, then sprinkle with the remaining parsley and serve.

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