Seasonal blood orange adds zip to a succulent dish of steamed white fish and braised lentils

 

Blood oranges, with their sharp acidity, sweetness and stunning colour, are one of winter’s gems. I buy them whenever I see them and have space in my bags. They transform winter puddings, add beautiful sharpness to savoury dishes and seem to show a particular affinity to fish, whether cooked or raw. Here they transform an otherwise very simple supper.

Pollock and blood orange en papillotte with braised lentils

You can use any white-fleshed fish, but this recipe is also wonderful with braised squid or cuttlefish.