Fresh Swordfish with Lentils

Puy lentils are dark green in colour and have a unique peppery flavour. They retain their shape even after long, slow cooking, which makes them perfect for this dish. You'll find them in any major supermarket.

Serves 1

15 ml/1 tbsp frozen diced onions
1 fennel bulb, thinly sliced
1 garlic clove, crushed or 5 ml/1 tsp garlic purée (paste)
5 ml/1 tsp chilli flakes
A small pinch of fennel seeds (optional)
A small pinch of dried mixed herbs
50 g/2 oz/1/3 cup puy lentils, rinsed
250 ml/8 fl oz/1 cup hot (not boiling) vegetable stock
150 g/5 oz swordfish steak
5 ml/1 tsp oil
Salt and freshly ground black pepper

1. Put the onion, fennel, garlic, chilli, fennel seeds, if using, and herbs in the ceramic cooking pot. Stir in the lentils and stock and cover with the lid.
2. Turn on the slow cooker to High and cook for 2½ hours or until the lentils are just tender.
3. Brush both sides of the swordfish with the oil. Season the lentil mixture with salt and pepper and stir. Place the swordfish on top, re-cover and cook for 1 hour or until the fish and lentils are cooked through.

Cook's tip
Double the quantity of lentil and vegetable mixture and remove half before adding the fish at step 3. Serve the following day as a salad drizzled with a little French dressing and scattered with crumbled Feta.

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