Recipe from Healing Cuisine by Barbara Cousins
serves 2
This recipe makes cooking fish not only easy and tasty but also into a substantial meal. Served with a salad or some fresh green vegetables it can be ready in no time.
- 1 tsp oil
- 5cm (2in) piece chorizo, very finely diced
- ½ onion, finely diced
- 1 stick celery, finely diced
- 1 small carrot, cut into julienne strips
- ½ x400g tin lentils
- 2 sun-dried tomatoes, finely diced
- 1 tsp paprika plus extra for sprinkling
- 2 tbsps tomato puree
- 150ml (5fl oz) water
- 2 thick pieces cod (or other white fish)
- Salt and pepper
- Parsley to garnish (optional)
- Heat the oil in a frying pan or flat casserole dish and fry the chorizo, onion, celery and carrots until the chorizo releases its oil and the vegetables begin to soften.
- Add the lentils, sun-dried tomatoes, paprika, tomato puree and water. Mix to combine and bring to the boil.
- Place the fish among the lentil mixture, skin side down and sprinkle the surface with paprika, salt and pepper.
- Cover the pan (use foil if you don’t have a lid and simmer for 10-15 minutes or until the fish is just cooked. Add a little extra water if the mixture start to dry out too much. Season if needed and serve garnished with parsley.
Simple Swaps
Lower the saturated fat by missing the chorizo.
Image & recipe from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
Barbara is a nutritional therapist and author of five books. Ahead of her time she trained then set up a natural healing clinic in Manchester in 1986. Over the next seventeen years she treated clients who had a wide range of health problems using diet and natural remedies. Since then she has continued writing nutrition / recipe books. Her latest is Healing Cuisine which as well as being gluten and dairy free is low in carbohydrates.
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