250g puy lentils
2 shallots, finely chopped
4 tbsp. olive oil
140g shitake mushrooms, quartered
250g cherry or plum tomatoes , halved
2tbsps. capers ,rinsed
150ml white wine
4 Brill (or any other white fish) fillets
1 small lemon, thinly sliced
1 bunch fresh flat leaf parsley, roughly chopped
140g baby spinach leaves
Heat the oven to 200°C / 180°C fan / gas mark 6. Tip the lentils into a pan and cover with cold water. Bring to the boil and cook for 15 - 20 minutes until they are tender. Drain and keep to one side.
Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes , capers and wine.
Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 minutes until the fish is cooked through and beginning to go golden on top.
Gently lift the fish from the tray. Stir the parsley and spinach into the lentils until the spinach starts to wilt.
Spoon onto 4 plates, sit the fish on top and serve.