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.