4 x firm white fish fillets
Juice of 1 lemon
Freshly ground black pepper
4 rashers streaky bacon
200g puy lentils
4 tbsp olive oil
200g fresh spinach, roughly chopped
3 tbsp roughly chopped flat-leaf parsley
2-3 tbsp freshly chopped mint
1. Sprinkle fish with half the lemon juice and lots of pepper, then wrap each piece in a slice of bacon. Chill on a plate until ready to cook.
2. Cook the lentils according to the pack instructions and simmer for 15 minutes.
3. Meanwhile, heat the grill and an ovenproof frying pan. Add 1 tbsp of the oil to the pan, then put the wrapped fish in and cook for 2 minutes without turning over. Place the pan under a medium-heat grill to crisp the bacon and cook the fish through (around 5 minutes). Alternatively, do all the cooking in the frying pan without using the grill.
4. Drain the lentils, season well, add the rest of the lemon juice to taste and the olive oil. Stir in the spinach and let it wilt down a little. Add the herbs and spoon the mixture on to a serving platter. Place the fish on top.