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.
[/fusion_text]Image & recipe from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
I have been happily married for 55 years and have two grown-up sons and five wonderful grandchildren. I live in a small market town in the East Midlands.
After leaving college, I began my career as a home economist in industry before going on to teach Home Economics in secondary schools in Manchester. In my mid-thirties, my passion for health and nutrition led me to retrain as a nutritional therapist, beginning a new chapter dedicated to helping people improve their wellbeing through food and natural health.
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