Zesty lentil & haddock pilaf

Name: Zesty lentil & haddock pilaf
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 250 grams easy-cook basmati rice; 3 red onions, finely sliced; 2 Tbsps olive oil; 140 grams smoked haddock fillet; 140 grams haddock fillet; 250 grams pack ready-cooked Puy lentils; 1 zest lemon (then cut the lemon into wedges); 1 large bunch flat-leaf parsley, roughly chopped; 25 grams toasted flaked almond

Zesty lentil & haddock pilaf might be a good recipe to expand your main course recipe box. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 489 calories, 24g of protein, and 11g of fat per serving. Head to the store and pick up almond, haddock fillet, pack ready-cooked puy lentils, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Cook the rice in boiling water until just tender, then drain. Meanwhile, fry the onions in the oil in a large non-stick frying pan over a medium heat for 10-12 mins until golden. Bring some water to the boil in a shallow pan.

Ingredients you will need

Onion

Water

Rice

Cooking Oil

Equipment you will use

Frying Pan

Add the haddock fillets, poach for 4 mins until the fish is just cooked, then drain and break into large flakes. Spoon half the onions onto a plate, then set aside.

Ingredients you will need

Haddock Fillets

Onion

Fish

Stir the drained rice and lentils into the onion pan, then fold through the fish, lemon zest and parsley to heat through.

Ingredients you will need

Lemon Zest

Lentils

Parsley

Onion

Fish

Rice

Equipment you will use

Frying Pan

Serve topped with the reserved onions and a handful of almonds, with the lemon wedges on the side for squeezing over.

Ingredients you will need

Lemon Wedge

Almonds

Onion

Equipment

Frying Pan

Ingredients

Servings:

250grams

easy-cook basmati rice 3

red onions, finely sliced 2Tbsps

olive oil 140grams

smoked haddock fillet 140grams

haddock fillet 250grams

pack ready-cooked Puy lentils 1

zest lemon (then cut the lemon into wedges)1large bunch

flat-leaf parsley, roughly chopped 25grams

toasted flaked almond

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Haddock. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alsace Willm Pinot Gris Reserve. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.