Heat the oil in a deep-sided frying pan. Add the onion and garlic and fry over a medium heat for about 6 minutes until the onions are well browned. Por in the stock and mix together.
Bring to the boil then add your tomatoes, sun-dried tomato paste, paprika and lentils. Simmer for about 8 minutes and season with salt and pepper.
Add the frozen pollock on top of the sauce and press down lightly. Cover with lid and simmer for about 20 minutes or until cooked through and no longer opaque.
Transfer to a serving dish and garnish with watercress or parsley.
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