Lemon-Crusted Salmon With Lentil Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and finely chop your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min

While the onion is cooking, boil a kettle

Dissolve your vegetable stock mix in 200ml [260ml] [340ml] boiled water

Drain and rinse your red lentils

Top, tail, peel and finely chop your carrot[s]

Once the onion has softened, add the chopped carrot, bay leaf[ves], drained green lentils and vegetable stock to the pan

Cook, covered, for 10-12 min or until the carrots are tender, stirring occasionally – this is your lentil stew

Meanwhile, zest half your lemon[s]

Slice the remaining non-zested lemon into wedges

Chop your parsley finely, including the stalks (save some leaves for garnish!)

Grate your cheddar cheese

Combine in a bowl your panko breadcrumbs, chopped parsley, lemon zest and grated cheese

Add a generous drizzle of vegetable oil and a pinch of salt and pepper – this is your lemon breadcrumb mixture

Lightly oil a baking tray (or two!) with olive oil and add your fish fillet[s] then top with the lemon breadcrumb mixture

Once the stew has 10 min left, put the tray[s] in the oven for 13-15 min or until the breadcrumbs are golden and the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily