20 fillets of plaice
240 g lentils, softened and cooked according to the directions on the packet
80 g smoked bacon
2 courgettes, finely diced
2 red peppers, finely diced
100 g black olives
60 g capers
50 ml capers in brine
2 tbsp acacia honey
5 cloves of garlic, finely chopped
50 ml chicken bouillon
5 stalks of broadleaf parsley, finely chopped
3 tbsp olive oil
Salt and pepper
Fry the squares of bacon until crispy and drain in a sieve. Sauté the lentils, courgettes, peppers, olives, capers and garlic in oil for 4-5 minutes, and then add the capers in brine, honey, bouillon and parsley. Let it simmer for 5-10 minutes, then add the crispy bacon cubes just before serving and season with salt and pepper to taste.
Steam the fillets of plaice in a covered dish in the oven on a low heat for 10-12 minutes.
Serve immediately, perhaps with mashed potato seasoned with chilli and garlic.