Grilled halibut with creamy lentils

For the lentils
250g (9oz) green lentils
1 x 200g (7oz) bottled red peppers, drained and roughly chopped
8tbsp chopped mixed herbs (mint, basil, flat-leaf parsley, chives)
100ml (4fl oz) natural yoghurt, lightly whisked

For the fish
4 x 200g-250g (7oz-9oz) halibut fillets, skinned
85g (3oz) butter, softened
2tbsp finely chopped flat-leaf parsley
2 spring onions, finely chopped
2 garlic cloves, finely chopped
8 thin slices bacon or pancetta

Complemented beautifully with pancetta, garlic and parsley

In short	Preparation time: 25 mins Cooking time: 30 mins Total time: 55 mins Serves: 4 people Course: Main
Nutrition (per portion)	708 calories 33g fat (10g saturates)

Method

1. Place the lentils in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for 15-20 minutes or until tender. Drain, return to pan and stir in the peppers and mixed herbs. Drizzle the yoghurt over the top. Season and keep warm.

2. Meanwhile, place the fish on a grill rack in a single layer and season well. Blend together the softened butter, chopped parsley, spring onions and garlic to form a smoothish paste.

3. Spread this mixture over the fish and wrap each fillet with 2 slices of bacon or pancetta, leaving the flesh exposed at the sides. Place fish under a medium-hot grill and cook for 10-12 minutes or until the fish is just cooked and the bacon crisp. Remove from under the grill and serve with a generous helping of the creamy lentils.

Photographs Peter Cassidy; food Sunil Vijayakar