Haddock and lentils recipe
 Firm white fish goes so well with lentils. Here Marcus Wareing steams haddock in the same pot as a soupy green lentil casserole, then tops with mascarpone. 1 tbsp olive oil1 white onion, sliced1 tsp smoked paprika2 tsp herbes de Provence (see recipe tips)1 tbsp tomato purée250g/9oz dried green lentils250ml/9fl oz tomato juice600ml/20fl oz fish or chicken stock4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each)100g/3½oz mascarpone ½ bunch fresh basil, leaves picked½ lemon, zest onlysalt and freshly ground black pepper 1 tbsp olive oil 1 white onion, sliced 1 tsp smoked paprika 2 tsp herbes de Provence (see recipe tips) 1 tbsp tomato purée 250g/9oz dried green lentils 250ml/9fl oz tomato juice 600ml/20fl oz fish or chicken stock 4 skinless, boneless haddock fillets (about 150–160g/5½–5¾oz each) 100g/3½oz mascarpone ½ bunch fresh basil, leaves picked ½ lemon, zest only salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes.Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through.To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a large flameproof casserole over a medium heat. Add the onion, season well with salt and pepper and fry for about 10 minutes, until soft. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Stir in the paprika and 1 teaspoon herbes de Provence, followed by the tomato purée. Cook for 1 minute, then add the lentils and mix well. Mix in the tomato juice and stock, season again with salt and pepper, then bring to the boil. Cover the casserole with a lid, or kitchen foil, and bake for 25–30 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove the casserole from the oven. Remove the lid or kitchen foil and place the haddock fillets in the lentils, pressing them down with a spoon so they are almost submerged. Season the fillets generously with herbes de Provence, pop the lid or kitchen foil back on top and cook for 10 minutes. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. Remove from the oven and leave to rest for 5 minutes, covered, until the fish has cooked through. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. To serve, dollop some mascarpone on top of the fish and lentils. Garnish with basil, lemon zest and a final sprinkle of herbes de Provence. Recipe tips In the programme Marcus makes his own dried herb mix with lavender and peppercorns in addition to the herbs more commonly found in herbes de Provence. You can use herbes de Provence instead, or try making your own mix including a generous pinch of dried lavender.