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SERVES 4
200g/7oz/1 cup Puy lentils
4 tbsp sherry
bunch of spring onions, thickly sliced
3 tbsp double cream
large handful of basil leaves, torn
4 trout fillets
1½ garlic cloves, finely chopped
olive oil, for drizzling
320g/11oz cherry tomatoes
salt and freshly ground black pepper
320g/11oz steamed green beans, to serve
Cook the lentils in a pan of boiling water for about 30 minutes until tender. Drain well, then return to the pan. Add the sherry and spring onions and heat gently for about 3 minutes. Stir in the cream and basil and season to taste. About 20 minutes before the end of the cooking time, preheat the oven to 220°C/425°F/Gas 7. Put the trout skin-side up in a baking dish, season, sprinkle with about half the garlic and drizzle with some oil. Cut half the tomatoes in half and leave the rest whole, then arrange them all around the trout and sprinkle with the remaining garlic. Season and drizzle with more oil. Roast for about 12 minutes or until the fish is cooked through. Serve with the lentils and green beans.