Roasted swordfish with salsa on puy lentils | Diabetes UK

Ingredients

• For the lentils:
• 250g puy lentils
• 2 cloves garlic, crushed
• 600ml vegetable stock
• 4 tomatoes, roughly chopped
• 1 bunch spring onions, chopped
• 4 x 125g pieces swordfish
• 1 tbsp oil
• black pepper, to season
• For the salsa:
• 6 tbsp mixed fresh herbs (e.g. parsley, coriander, mint)
• 2 tbsp capers, drained
• 4 anchovy fillets
• grated rind and juice 1 lemon
• 2 tbsp olive oil