2 large skin-on firm white fish fillets (such as Murray cod or Hapuku)
½ orange zest and juice
2 tsp clear honey
2 tsp wholegrain mustard
2 tbsp olive oil
250 g pouch ready-to-eat Puy lentils
100 g watercress
small bunch parsley, chopped
small bunch dill, chopped
- Heat oven to 200C fan. Place each fish fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a fish fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.