Oven Baked Pollack with Herb Salsa - Your Local Advertiser

Ingredients

• 4 x 150g pollack fillets (skin removed)
• 2 heads of fennel
• 1 x 400g tin of puy lentils
• 400 g cherry tomatoes (halved)
• 1 garlic clove (peeled and chopped)
• 1 tablesp. olive oil
• Salt and freshly ground black pepper
• Zest and juice of ½ lemon
• 1 small shallot (finely chopped)
• 1 garlic clove (crushed)
• 150 ml olive oil
• A handful fresh parsley (finely chopped)
• A handful fresh coriander (finely chopped)
• 1 tablesp. chopped fresh chives
• 2 teasp. Dijon mustard
• To serve: crusty bread