Baked haddock with lentils and mascarpone

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Marcus Wareing

Ingredients

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