Almond Crumb Fish

Steps

1. Bring a full kettle of water to the boil. Prepare lemon. Dice broccoli florets and stalk 1cm. Place broccoli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain, rinse under cold water and leave to drain well.
2. Drain lentils, rinse and leave to drain well; roughly chop cos; peel courgette into ribbons and thinly slice core; cut tomatoes in half then cut into small wedges. Add all to a large bowl.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Whisk egg in a shallow bowl and mix almond crumb, salt and lemon zest in a second shallow bowl. Dip fish into egg, shaking off excess, then add to almond crumb and turn to coat. Set aside.
4. Heat half the oil in a large, non-stick fry-pan on medium heat. Cook fish, in two batches, for 1-2 minutes each side (depending on thickness), until just cooked through. Reduce heat if crumb starts to burn. Use remaining oil for second batch. Season fish when cooked.
5. While fish cooks, whisk all herb dressing ingredients together in a small bowl. Add dressing to bowl with salad ingredients, along with drained broccoli. Toss well to combine and season to taste.
6. TO SERVE divide lentil salad between plates. Top with almond crumbed fish, squeeze over lemon and dollop over tartare sauce.