Step 1 Preheat oven to 180°C. Line a large baking tray with baking paper. Heat olive oil in a medium saucepan set over medium heat. Add chopped onion and celery; cook, stirring, for 5 minutes, or until soft. Add crushed garlic and cook, stirring, for 1 more minute, or until fragrant.
Step 2 Add bay leaf and lentils to pan with 1 cup chicken stock; bring to the boil. Reduce heat to low and partially cover pan; simmer, stirring occasionally, for 30 minutes, or until lentils are tender. (If lentils start to become too dry, add a little extra water.) Season lentils with cracked black pepper.
Step 3 Meanwhile, put cherry tomatoes and fish fillets on prepared baking tray. Transfer tray to oven; bake for 12–15 minutes, or until tomatoes wilt and fish is cooked through.
Step 4 Divide warm lentils among 4 dishes; top each with a piece of baked fish and tomatoes. Season fish with black pepper, and serve with lemon wedges and salad.
NOTE: Nutrition information, time to make and costings (above) apply to main dinner recipe only.