Marcus Wareing baked haddock with lentils and mascarpone cheese recipe on Saturday Kitchen

Marcus Wareing served up tasty baked haddock with lentils, mascarpone cheese and broccoli on Saturday Kitchen.

The ingredients are: 4 boneless haddock fillets (about 150g/5½oz each), skin removed, 4 tbsp rock salt, 2 tbsp vegetable oil, 2 onions, thinly sliced, 1 garlic clove, crushed, 1 tsp sweet smoked paprika, 2 tbsp tomato purée, 250ml tomato juice, 600ml good-quality chicken or vegetable stock, 250g Puy lentils, rinsed well, 1 tbsp olive oil, 100g mascarpone, 2 tbsp full-fat milk, ½ lemon, grated zest only, ½ bunch basil, leaves picked, to garnish, sea salt and freshly ground black pepper.


See recipes by Marcus in his book titled: New Classics: Inspiring and delicious recipes to transform your home cooking available from Amazon now.

One thought on “Marcus Wareing baked haddock with lentils and mascarpone cheese recipe on Saturday Kitchen

  1. This Haddock with lentils recipe is so good and very easy to make. I substituted dried lentils with 2 pouches of ready cooked lentils.

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