Recipes: Fish Fish – That’s  My Dish

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  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?
  • 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.

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3 replies »

  1. I’m sorry you’ve had an unkind comment but don’t let it put you off. I always look forward to your articles and opinions on the world. I don’t always agree with you but it would be a dull world if we all felt the same. And we’d all be a lot healthier if we followed your recipes instead of eating the processed food that fills the supermarkets nowadays

    • Thank you Marion – appreciation is always …appreciated! And you’re very nearly quoting my Mum who used to say “It wouldn’t do we were all the same.”

      It wasn’t that the person posting the comment disagreed with me, as it would be hard to disagree about a recipe for Butter Bean Spread! It was a rude, dismissive comment which was a bit hard to take when I don’t even like writing up recipes and was only trying to fill the gap left by Helen stopping doing them.

      Water under the bridge – but from now on I’ll only do recipes if, like this one, they kind of ‘turn up’.

  2. This has got me thinking – would anyone else like to send in recipes? Maybe people in other countries, or from other countries – with different cuisines? That could be interesting….

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