Roast brill with puy lentils & shiitake mushrooms

• puy lentils↗250g g
• shallots↗2

  finely chopped

• olive oil↗ tbsp
• shiitake mushroom↗140g g

  quartered

• pack cherry or plum tomatoes↗250g g

  halved

• 2 tbsp capers↗ tbsp

  rinsed

• white wine↗150ml ml
• 4 x brill

  (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each

• small lemon↗1

  thinly sliced

• small bunch of flat-leaf parsley1

  roughly chopped

• baby spinach↗140g g

  leaves

Step-by-step instructions

1. 1

   Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.

2. 2

   Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.

3. 3

   Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.

4. 4

   Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.