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Fish with braised bacon lentils

Fish with braised bacon lentils

Total Time
1 hr
15 min
45 min


Shortcut bacon

100 g, rindless, fat trimmed, finely chopped

Red onion

1 medium, finely chopped


2 medium, finely chopped

Lentils, canned, rinsed, drained

2 400g can, (2 x 400g cans)

Skinless white fish, raw

560 g, (4 x 140g), skinless, firm variety

Vegetable stock cube

1 individual, to make 400ml gluten free stock

Dried herbs

1 tsp, mixed variety

Red wine vinegar

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a medium non-stick saucepan or flameproof casserole with oil and heat over medium heat. Cook bacon for 5 minutes or until golden. Add onion and carrots and cook, covered, for 10 minutes or until starting to soften—you’ll need to add a splash of water to pan to prevent sticking.
  2. Add lentils, stock, herbs and vinegar. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until most of liquid has evaporated and lentils are tender.
  3. Add 150ml boiling water to pan and stir to combine. Arrange fish on top of lentils and season with salt and pepper. Cook, covered, over low heat for 8 minutes or until fish is cooked through. Serve.


TIP: If you want to use dried lentils in this recipe, you’ll need 200g, cooked following packet instructions.