Marcus recreated one of his brand-new recipes on Saturday Kitchen.


On October 26, Marcus gave Saturday Kitchen viewers a sneak peek of what they could expect from his new cookbook, Marcus Everyday. He demonstrated how to make the baked haddock with lentils, basil and mascarpone, an easy and comforting one-pot wonder. To celebrate launch day, we’re sharing the recipe!

4 boneless haddock fillets (about 150g/5½oz each), skin removed
4 tbsp rock salt
2 tbsp vegetable oil
2 onions, thinly sliced
garlic clove, crushed
1 tsp sweet smoked paprika
2 tbsp tomato purée
250ml/9fl oz tomato juice
600ml/20fl oz good-quality chicken or vegetable stock
250g/9oz Puy lentils, rinsed well
1 tbsp olive oil
100g/3½oz mascarpone
2 tbsp full-fat milk
½ lemon, grated zest only
½ bunch basil, leaves picked, to garnish
sea salt and freshly ground black pepper