Haddock with Spicy Puy Lentils from The Lentil Cookbook by Ghillie Basan

Ingredients

• 10 ml/2 tsp lemon juice
• 4 x 150 g/5 oz pieces thick haddock fillet or steak
• 5 ml/1 tsp finely grated lemon rind
• 25 g/1 oz/2 tbsp butter, softened
• salt
• ground black pepper
• lemon wedges, to garnish
• 175 g/6 oz/¾ cup Puy lentils
• 600 ml/1 pint/2 ½ cups vegetable stock
• 30 ml/2 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 fresh red chilli, seeded and finely chopped
• 2 1/2 ml/½ tsp ground cumin