Cod and spiced lentils

This is one of my favourite meals - I hadn't made in ages and had forgotten how simple it is to make. 30 minutes to a plate of heaven!

The recipe is from the BBC Food website. I've amended it slightly to account for not having time to always pick up fresh ingredients on the day I'm cooking!

Ingredients for two servings are:
2 frozen line caught cod fillets
1 onion, chopped finely
1 can green lentils
2 tbsp mango chutney
2 tsp curry powder
2 tbsp tomato purée
2 handfuls of spinach
Squeeze of squirty lime juice

1. Pop the fish fillets in an oven heated to around 180 degrees; pop some olive oil on before they go in.

2. Fry the onion in a pan until they're soft. Add in the curry powder and tomato and continue to fry for a minute or so.

3. Add the lentils, then refill the can half way with water and add that to the pan. Add the mango chutney. Simmer and stir occasionally.

4. After 25 minutes add the spinach to the lentils, but do not stir - make sure you add a lid to the pan so that the leaves steam and wilt in the remaining 5 minutes of cooking time.

5. Plate up by spooning the lentil and spinach mixture to a plate, then top with the fish. Spritz over the lime juice.

Done!