Cod with bacon, leeks and lentils

Smoky bacon and nutty lentils work beautifully together with fresh cod fillets in this fish dish.

Serves: 4

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 1 tablespoon olive oil
  • ½ x 250g pack smoked bacon lardons
  • 1 onion, peeled and finely chopped
  • 2 leeks, washed, trimmed and sliced
  • ½ x 15g pack fresh thyme, leaves washed and picked
  • 2 x 410g tins green lentils in water, drained
  • Plain flour, for dusting
  • 260g pack skinless and boneless cod fillets, each fillet cut in half
  • 1 vegetable stock cube, made up to 300ml with hot water
  • 3 tablespoons double cream
  • ½ x 28g fresh flat leaf parsley, leaves picked, washed and chopped
  • ½ x 400g white baguette
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Recipe Information

Step by step guide to making Cod with bacon, leeks and lentils

  1. Heat half a tablespoon of the oil in a large pan. Add the bacon lardons and cook for 4-5 minutes, until golden. Remove with a slotted spoon to a bowl, leaving all the oil in the pan.
  2. Add the onion and leeks to the oil and gently cook for 10 minutes. Stir in the thyme and drained lentils.
  3. Meanwhile, put the flour in a shallow dish and dust each cod fillet all over. Heat the remaining oil in a non-stick frying pan and cook the cod for 3-4 minutes on each side, until cooked through.
  4. Add the stock and double cream to the pan with the lentils, and stir in the cooked lardons. Bring to a gentle simmer and cook for 2 minutes. Stir through half of the parsley.
  5. Divide the lentil mixture beween 4 bowls, then top each with a piece of cod. Garnish with the remaining parsley and serve with the bread.

Cook's tip: You'll have half a pack of bacon lardons left over. Fry them off and add to a salad, scatter over risotto or add to a pasta dish.

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Nutritional information for Cod with bacon, leeks and lentils

Nutritional information for Cod with bacon, leeks and lentils

Nutrition type per serving
Calories 522 kcal
Total Fat 18.2g
Saturated Fat 7.5g
Salt 2.2g
Sugar 5.9g

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