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Roasted Brill With Bacon, Baby Potatoes and Mustard Lentils

From Frank Bordoni, Sky Taste. Serves 4

4 fillets brill approx. 120g each
500g small new waxy potatoes
100g puy lentils
100g thick crème fraiche
1 small handful chives
Extra virgin olive oil
1 tsp coarse grain Dijon mustard
50g pancetta
Juice 1/2 lemon
25ml white wine vinegar
Tbsp capers
2 shallots (finely chopped)
1 clove garlic
Sea salt & black pepper

1. Place the lentils in a saucepan, cover with cold water and bring to the boil. Cook for about 15 minutes, drain and refresh. Meanwhile, drop the new potatoes into a pan of boiling salted water to cook.

2. In a large heavy based sauté pan heat a little olive oil and add the fish, flip when golden and place on a tray in a hot oven, approx 8-10 minutes. Check the potatoes and when ready, drain and keep warm.

3. In the same pan used for the fish add a good lug of oil and the garlic, bacon and finely chopped shallots. When cooked throw in the capers, and toss together with the lemon juice, mustard and wine vinegar. Season to taste.

4. In the centre of the plate spoon over the lentils mixture, top with a piece of fish and scatter around with the new potatoes. Place a spoonful of crème fraiche mixed with chopped chives on top and serve immediately.