A hearty and warming Pollock dish with added chorizo
Preheat the oven to 180°C/fan 160°C/gas mark 4. Rub the pollock with half of the olive oil and place skin side up, on a roasting tray. Place in the oven and roast for 12-15 minutes or until the skin becomes golden and puffy.
While the pollock is cooking, heat the remaining oil in a saucepan. Add the shallot and fry for around 5 minutes until it starts to soften. Add the chorizo and continue to cook for 3-4 minutes. Add the roasted peppers and the puy lentils and stir for 1 minute. Add the passatta and simmer for 5-6 minutes. Stir in the parsley.
Divide the puy lentil stew between two plates, top with the roasted pollock fillets and serve immediately with the lemon wedges.