Zesty lentil & haddock pilaf

• easy-cook basmati rice↗250g g
• red onions↗3

  finely sliced

• olive oil↗2 tbsp tbsp
• smoked haddock140g g

  fillet

• haddock↗140g g

  fillet

• pack ready-cooked Puy lentils↗250g g
• zest 1 lemon

  (then cut the lemon into wedges)

• large bunch flat-leaf parsley↗

  roughly chopped

• toasted flaked almond↗25g g

Step-by-step instructions

1. 1

   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. 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.

2. 2

   Stir the drained rice and lentils into the onion pan, then fold through the fish, lemon zest and parsley to heat through. Serve topped with the reserved onions and a handful of almonds, with the lemon wedges on the side for squeezing over.