Rinse your lentils well in cold running water

Add them to a pan and fill to half way with cold water

If you are using fresh vegetables, gently soften them in a small frying pan for 5 minutes with a dash of olive oil

Bring the lentils to the boil and simmer gently for 10 minutes

Meanwhile, trim the lemon sole by removing the head, the fins and the tail. Cut three or four deep slashes into the brownskin side of the fish and season well with salt and pepper

drain the lentils and refresh the water. bring back to the boil and add the vegetables and the bouillon. Turn down to a gentle simmer

Heat the remaining olive oil in a large frying pan

Once the oil is sizzling place the fish service side (brown skin) down and cook for 3-4 minutes

Turn the fish carefully

Add the olives and tomatoes around the fish and continue to cook until the flesh of the fish is completely opaque, basting it with oil occasionally. Add the lemon juice for the last 2-3 minutes of cooking

The fish should take around 10 -15 minutes to cooke, depending on size and thickness. Once it is cooked, take the pan off the heat and cover with foil. It can safely rest for a further 10 minutes or so if necessary

Check that the lentils are cooked through and drain well. Stir through the pan juices from the fish

Enjoy!