Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement to the flakiness of fresh fish.
Lentils, which are small seeds from a variety of leguminous plants, are classified as pulses, but unlike other pulses they do not need to be soaked before cooking. Lentils are a good source of protein, starch, dietary fibre and B vitamins. Iron absorption from lentils is poor, but vitamin C-rich foods, such as the lemon juice in this recipe, can improve this process considerably.