By Bernie and Mike Bell
Having promised myself not to do any more recipes due to an unkind comment – I was looking back at our ‘One Day At A Time’ series from last year https://theorkneynews.scot/?s=One+Day+At+A+Time and saw this…………………
“June the Twelfth…………….Last time we had this for tea I said to Mike that he should have it as his pic for the day ……..It’s fish (cod or haddock are good), on a bed of lentils and carrots cooked in cider, stock and garlic …..It’s ab-so-lute-ly bloody gorgeous!…….”
….and I thought – what the hell – why not?….
Casseroled Fish with Lentils
- 1 large carrot, finely chopped
- 2 tblsp Olive oil
- 1 clove of garlic, crushed
- A small amount of brown sugar
- Tin of green lentils – drained ( or dry lentils which have been pre-soaked)
- ¼ pint of cider
- ¼ Pint of veg. stock – maybe home-made? https://theorkneynews.scot/2022/02/05/waste-not-want-not-2/
- 1 Bay leaf
- Salt and ground black pepper
- 4 pieces of cod fillet – about 6 oz each
- 2 tblsp chopped parsley
Chunky bread to serve
Heat oven to 180° C
Fry garlic in olive oil, add carrot and stew lightly with sugar. Add stock and cook until carrot is nearly tender. Add lentils, cider and bay leaf. Heat through until it thickens a bit.
Place in casserole dish, lay the fish on top and season with salt & pepper. Cover and place in oven for about 20 minutes or until the fish is tender. Spoon the lentil mixture into bowls, discarding the bay leaf. Top with the fish and sprinkle with parsley. Serve with chunky bread.