Trout with warm lentil salad

Method

1. Preheat the oven to 200ºC/Fan 180ºC.
2. Put the lentils in a saucepan and cover with cold water. Place the pan over a high heat and bring to the boil, skimming off any foam that forms.
3. Reduce the heat to a simmer, place the lid slightly ajar over the pan, and cook for 20–30 minutes, stirring occasionally, until the lentils are tender but hold their shape. Add more water if needed.
4. While the lentils cook, place the trout, skin side down, onto a foil-lined baking tray, top with the slices of lemon and season with black pepper. Add a tablespoon of water, and fold up the edges of the foil, to form a parcel.
5. Place in the oven and bake for about 20 minutes, until the fish is just cooked through.
6. While the fish is in the oven, place all the sauce ingredients into a bowl and mix.
7. When the lentils are cooked, remove from heat, drain off any excess water, and mix in the sauce and the spinach – the heat from the lentils should cook the spinach.
8. Divide the lentils between two serving dishes, and top with the trout fillets (remove the skin before serving).