Cod with braised bacon lentils
Bacon medallions, raw
100 g, smoked, finely chopped
1 medium, finely chopped
2 medium, finely chopped
Green or Brown Lentils, cooked
2 can(s), large, drained, green, drained and rinsed
4 fillet(s), medium, skinless cod loin fillets
Calorie controlled cooking spray
Vegetable stock cube
1 cube(s), to make 400ml stock
Dried Mixed Herbs
Red wine vinegar
- Mist a medium nonstick pan or flameproof casserole with cooking spray and fry the bacon over a medium heat for 5 minutes, until golden. Add the onion and carrots and cook, covered, for 10 minutes until starting to soften – you’ll need to add a splash of water to the pan to prevent sticking.
- Add the lentils, stock, dried mixed herbs and red wine vinegar to the pan. Bring to the boil, then reduce the heat and simmer, uncovered, for 20 minutes, until most of the liquid has evaporated and the lentils are tender.
- Add 150ml boiling water to the pan, stir to combine, then arrange the cod on top of the lentils. Season, then cover and cook over a low heat for 8 minutes until the fish is cooked through, then serve.