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Baked romesco pollack with sweet lentil stew
A Spanish influenced dish consisting of sweet peppers stewed in a garlicky lentil stew. Served with luscious romesco sauce on fresh pollack and fresh wilted spinach.
Prep in 10
New
Low sat fat
Serving size
Ingredients
- 2 tbsp Belazu sundried tomato paste (sunflower oil 45.0%, sundried tomatoes (contain salt, traces of citric acid and ascorbic acid) 39.0%, water 16.0%)
- 2 tbsp Belazu romesco (Frozen Grilled Red Peppers, Sunflower oil, Water, Potato Flakes, Sherry vinegar, Cumin powder, Salt, Chilli Crushed, Smoked paprika flakes, Sweet smoked paprika, Garlic puree)
- 1 onion
- 2 garlic clove
- 80g Puy lentils
- 110g baby plum tomatoes
- 1 romano pepper
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 x 150g pollack fillet (Fish)
- 80g baby spinach
- 10g flaked almonds (Nuts)
Nutritional Information
Calories: 313
Protein: 14g
Carbs: 31g
Fat: 15g
Baked romesco pollack with sweet lentil stew
A Spanish influenced dish consisting of sweet peppers stewed in a garlicky lentil stew. Served with luscious romesco sauce on fresh pollack and fresh wilted spinach.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle. Add half the stock cube to a jug with 500ml of water.
- Peel and finely dice the red onion, slice the romano pepper into 1cm thick pieces, finely chop the garlic and cut the cherry tomatoes in half. Heat a medium-sized non-stick pan with 3/4 tbsp oil on a medium heat. Add the onion, romano peppers and cook for 3 mins before adding half the garlic and cook for a further few seconds before adding the tomatoes, sundried tomato paste, lentils and stock. Cover with a lid and cook for 20-25 mins until lentils are soft. Season with sea salt and black pepper.
- Place flaked almonds on a baking tray and toast in the oven for 3-5 mins until golden. Once done set aside.
- Place pollack in a mixing bowl with the romesco sauce and mix together with a pinch of sea salt and black pepper. Place on a tray lined with parchment paper (make sure to scrape out all the sauce) and cook for 10-12 mins until cooked through.
- Heat a medium sized frying pan with the remaining oil on a medium heat. Add the remaining the garlic and cook for a few seconds before adding the spinach to wilt.
- To serve, place the lentil stew between two bowls, scatter over the wilted spinach and place the pollack in the center and garnish with the flaked almonds.
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