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Roast pollock with lentils

Lentils are a rarely used ingredient among average british households. However, they contain an excellent source of protein and will therefore help you to stay fuller for longer. Protein is also hugely important for our bodies to be able to repair themselves, and therefore enabling us to feel at our best. This source of protein combined with your lean fish and vegetables will give your body an excellent source of fuel, leaving you feeling fantastic and full of life.  


  • 45g puy lentils
  • 125ml vegetable stock
  • Salt and pepper
  • 1 small leek
  • Olive oil
  • 1/2 pack mixed vegetables
  • 1 TBS water
  • 1 pollock fillet
  • 15ml natural yogurt
  • 1/2 TBS fresh chives, chopped

Serves 1


  1. Simmer the lentils in the vegetable stock for 30 minutes, until softened. Drain, add salt and pepper, and set aside
  2. Cut the leek into long, thin strips and fry in a drizzle of olive oil
  3. When soft, add the mixed vegetables and water, put a lid on the pan and leave to steam until cooked
  4. Season the pollock fillet, then griddle on a pan sprayed with olive oil
  5. Stir the yogurt into the vegetables
  6. Pile the mixture on to a plate, place the pollock on top, then spoon on the lentils
  7. Sprinkle the chives over the fish and serve immediately
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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