Sage Roasted Monkfish with Lentils

Sage Roasted Monkfish with Lentils

Serves 6

Points plan: 3½ pts per serving (original points)

Core recipe

2 x 450g whole monkfish, bone and skin removed

1 small bunch sage leaves

275ml fish stock

100g puy lentils

100g red lentils

1 red pepper, deseeded and finely diced

1 tbsp dark soy sauce

Preheat oven to 200ºC/400ºF/Gas 6

Place half of one monkfish on the work surface nd lay a few sage leaves along the length of the fish.  Put the other fillet from that fish on top and tie together with string.  repeat with the other monkfish.

Place fish in a roasting tin and pour over the stock.  Cover with foil and cook for 20-25 mins.

Meanwhile cook the lentils in separate pans of plently unsalted water for 20 mins, following pack instructions.

Dry fry the peppers for a few minutes, adding a spash of water if necessary.

Drain the lentils and throw into the pan with the peppers and soy sauce.  Roughly chop the remaining sage and add to the mixture.  Season well.

Cut each fish into 3 portions.  Spoon the lentils onto serving plates and top with the fish.  Garnish with sage and serve.