Preparation

• Heat half the oil in a large saucepan over medium heat.
• Add the crushed garlic and stir for 5 minutes.
• Add the rice and stir to coat.
• Cook till onion are translucent.
• Add lemon juice to the stock and bring to the boil.
• Reduce heat to low and cook with covered, for 10 minutes or until liquid is absorbed and rice is tender.
• Add the lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
• For fish fillets-mix turmeric, cumin, chilli and remaining oil in a large bowl.Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
• Heat a large non-stick frying pan over high heat.
• Add the fish and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
• Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon