2 leeks, finely sliced
2 garlic cloves, finely chopped
2 skinless boneless cod (or other white fish) fillets
500ml (17fl oz) dry sparkling cider
1 x 390g tin green lentils, drained and rinsed
small bunch parsley, finely chopped
1 lemon, zested, plus extra wedges to serve
100ml (3 1/2fl oz) crème fraîche
1. Heat 1 tbsp of the oil in a large, lidded pan set over a medium heat. Add the leeks and cook for 5-8 minutes, until softened. Add the garlic, cook for a minute, then sit the fish on top of the leeks. Pour over enough cider to cover the fish and bring to a simmer. Cover and cook for 8-10 minutes, until the fish is cooked through. Remove the fish to a plate and cover with foil.
2. Add any remaining cider to the pan, increase the heat and boil briskly, until reduced by just over half. Meanwhile, heat the lentils following the tin instructions. Tip into a serving dish and toss with most of the parsley, lemon zest, remaining olive oil and a little seasoning. Set aside.
3. Remove the cider from the heat, leave to cool for a minute, then stir in the crème fraîche. Season to taste, adding a squeeze of lemon, if needed. Arrange the leeks and fish over the lentils and spoon over the sauce. Scatter with the remaining parsley and serve with lemon wedges for squeezing over.