• 1 tbsp olive oil
  • 125 g smoked bacon lardons
  • 1 onion, finely chopped
  • 2 leeks, washed, trimmed and sliced
  • 7.5 g fresh thyme, leaves washed and picked
  • 2 x 410g tins green lentils in water, drained
  • 2 tbsp plain flour, for dusting
  • 260 g pack skinless and boneless cod fillets, each fillet cut in half
  • 300 ml vegetable stock, made with 1 vegetable stock cube
  • 3 tbsp double cream
  • 14 g fresh flat-leaf parsley, leaves picked, washed and chopped
  • 200 g white baguette


  1. 1

    Heat ½ 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. Add the onion and leeks to the pan and gently cook for 10 minutes. Stir in the thyme and drained lentils.

  2. 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. 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. 4

    Divide the lentil mixture among 4 plates, then top each with a piece of cod. Garnish with the remaining parsley and serve with the bread.

Nutritional Details

Each serving provides
  • Energy 1897kj 453kcal 23%
  • Fat 13.8g 20%
  • Saturates 5.8g 29%
  • Sugars 5.7g 6%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 473kj/113kcal

Each serving provides

45.5g carbohydrate 7.6g fibre 32.8g protein

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