Zesty Lentil & Haddock Pilaf

300g (raw weight), basmati rice
3 red onions, finely sliced
2 tbsp olive oil
140g smoked haddock fillet
140g haddock fillet
1 tin ready cooked lentils, drained and rinsed
1 lemon, rind grated and then lemon cut into wedges for serving
large bunch of flat leaf parsley, roughly chopped
25g toasted flaked almonds

cook the rice according to pack instructions 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 minutes, until golden.

Bring some water to the boil in a shallow pan. Add both lots of haddock and poach for 4 minutes until the fish is just cooked, then drain and break into large flakes.

Spoon half the onions onto a plate, then set aside.

Stir the drained rice and lentils into the remaining onions in the pan, then fold through the fish, lemon rind and parsley to heat through.

Serve topped with the reserved onions, and a sprinkle of almonds with the lemon wedges on the side for squeezing over.

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.