Hake à La Meunière in Ginger Butter with Broccolini

• Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the carrot with the onion, the garlic and the curry powder for 3 - 4 minutes, seasoning to taste with salt and pepper. 
• Add the lentils and the stock, then cover with the lid and bring to a boil.
• Allow to stew for 15 - 20 minutes, or until the lentils are done.

• Halve the broccolini lengthways, or cut any thicker stems into quarters.
• Transfer to a parchment-lined baking sheet and drizzle with olive oil.
• Season with salt and pepper, then toss well to coat and roast for 6 - 8 minutes. 
• Toss the broccolini, then scatter over the almonds and return to the oven for another 6 - 8 minutes.

• Use an immersion blender to process the lentil mixture until smooth. 
• Add a knob of butter, then season to taste with salt and pepper. Keep the purée warm until serving, covered.
• Pat the fish dry with kitchen paper, then season with salt and pepper.
• Coat it with the flour and tap off any excess.

Did you know... the fish in this recipe contains potassium, a mineral that supports the nervous system.

• Melt a generous knob of butter in a frying pan over medium-high heat.
• Fry the fish for 3 minutes per side, then remove from the pan and set aside under aluminum foil.
• Reduce the heat under the pan to medium, then add the ginger stir-fry sauce and heat for 1 - 2 minutes, stirring continuously.