Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Cod with bacon, leeks and lentils
Bacon and lentils are a brilliant complement to cod. Try this for a quick and easy midweek dinner
-
Ready in 30 minutes
-
Cooking time 15 minutes
-
Prep time 15 minutes
-
Serves 4
Ingredients
- 1 tbsp olive oil
- 125g smoked bacon lardons
- 1 onion, finely chopped
- 2 leeks, washed, trimmed and sliced
- 7g fresh thyme, leaves washed and picked
- 2 x 410g tins green lentils in water, drained
- 2 tbsp plain flour, for dusting
- 260g skinless and boneless cod fillets, each fillet cut in half
- 300ml vegetable stock, made with 1 vegetable stock cube
- 3 tbsp double cream
- 14g fresh flat-leaf parsley, leaves picked, washed and chopped
Method
-
1
Heat ½ 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. Add the onion and leeks to the pan and gently cook for 10 minutes. Stir in the thyme and drained lentils.
-
2
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.
-
3
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 the parsley.
-
4
Divide the lentil mixture among 4 plates, then top each with a piece of cod. Garnish with the remaining parsley.
