Provencal Stir-fry | Daily Mail Online

Any firm, white, meaty fish will marry here with the lentils and red peppers. A splodge of aïoli would go down a treat on top.

SERVES 4

2 tbsp extra virgin olive oil

2 long red peppers, core and seeds discarded, cut into thin 4cm-5cm strips

1 fennel bulb, shoots and tough outer sheath discarded, halved downwards and thinly sliced

2 garlic cloves, peeled and thinly sliced

150g cherry tomatoes, halved

2 tsp balsamic vinegar

250g cooked green lentils

200g monkfish (trimmed weight), cut into approx 3cm pieces

squeeze of lemon juice

3 tbsp coarsely chopped coriander or flat-leaf parsley

70g pitted green olives, halved

sea salt, black pepper 

• Heat a tablespoon of oil in a large (around 28cm) deep-sided nonstick frying pan over a medium-high heat. Stir-fry the peppers and fennel for 6-7 minutes until lightly coloured, adding the garlic a minute before the end.

•  Stir in the cherry tomatoes, add the balsamic vinegar, season and fry for 1 minute longer, then add the lentils and heat through for a couple of minutes. Tip this into a large bowl.

•  Toss the fish with the remaining oil in a medium bowl and stir-fry for 2-3 minutes, until lightly coloured and it has lost its translucency, then season with salt, pepper and a squeeze of lemon juice.

•  Stir the fish into the lentil mixture with the coriander or parsley then serve scattered with the olives.