Fish with braised bacon lentils
100 g, rindless, fat trimmed, finely chopped
1 medium, finely chopped
2 medium, finely chopped
Lentils, canned, rinsed, drained
2 400g can, (2 x 400g cans)
Skinless white fish
560 g, (4 x 140g), skinless, firm variety
Vegetable stock cube
1 individual, to make 400ml gluten free stock
1 tsp, mixed variety
Red wine vinegar
1 x 3 second spray(s)
- 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.
- 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.
- 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.