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Baked haddock with lentils and mascarpone
Fruit and vegetables
2
onions
, thinly sliced
1
garlic
clove, crushed
½
lemon
, grated zest only
½ bunch
basil
, leaves picked, to garnish
Tins, packets and jars
250g/9oz
Puy lentils
, rinsed well
Cooking ingredients
4 tbsp
rock salt
2 tbsp
vegetable oil
1 tsp sweet
smoked paprika
2 tbsp
tomato purée
600ml/20fl oz good-quality chicken or
vegetable stock
1 tbsp
olive oil
sea salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz
mascarpone
2 tbsp full-fat
milk
Meat, fish and poultry
4 boneless
haddock
fillets (about 150g/5½oz each), skin removed
Other
250ml/9fl oz
tomato juice
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