Lentils with Trout & Gouda

In a small bowl, stir together parsley, oregano, sage, lemon rind, oil, salt and pepper. 

Place fish fillets, skin side down, on parchment paper-lined rimmed baking sheet. Press parsley mixture onto fillets. 

For the salad: 

Leave the lentils to hydrate the night before in cold water. 

Put the lentils in a deep saucepan and cover with cold water. 

Bring to the boil; skim off any scum that rises. 

Simmer until the lentils are nearly soft (about 20-25 minutes). Drain them well afterwards. 

Mix the rest of the ingredients in a bowl: the spinach leaves, grated carrots, gouda cheese, sunflower seeds and ground garlic. 

Pour olive oil and soya sauce on top. Mix and add the lentils.