Slimming World Recipe Bacon Wrapped Cod With Puy Lentil Salad

SLIMMING WORLD RECIPE: BACON-WRAPPED COD WITH PUY LENTIL SALAD

Steps:

• Preheat the oven to 200°C/Fan 180°C/Gas 6. Put the beetroot and sweet potatoes in a non-stick roasting tin, lightly spray with low calorie cooking spray, season to taste and toss well. Roast on the bottom shelf of the oven for 25-30 minutes, tossing occasionally, until soft and cooked through. Set aside.
• Meanwhile, season each fish fillet and wrap in two slices of the bacon. Put the fish in another non-stick roasting tin and roast on the top shelf of the oven for 20 minutes or until cooked through.
• At the same time, put the lentils in a large lidded saucepan and fill with enough water to cover the lentils by 6-8cm. Turn the heat to high and bring to the boil, then reduce the heat to low and simmer, loosely covered with a lid, for 15-20 minutes or until the lentils are tender.
• While the lentils are cooking, put all the dressing ingredients in a blender or food processor, season to taste and blend until fairly smooth. Drain the lentils and transfer to a serving platter. Stir in two-thirds of the dressing and season to taste. Scatter over the beetroot, sweet potatoes and spinach.
• Top with the fish, scatter over the extra chives and drizzle over the remaining dressing.

COD WITH LENTILS & TOMATOES

Steps:

• Heat the oil in a large pan (that has a lid) on medium heat.
• Add the onion, celery & garlic & saute for 3-4 minutes, taking care not to burn.
• Add the bacon & saute for 4 minutes.
• Add the puy lentils & stir to coat in the oil.
• Add the chopped tomatoes and bay leaves, stir and increase the heat until the liquid is boiling. Boil for 2 minutes.
• Add the stock, reduce the heat so the mixture is simmering, then cook for 30 minutes, or until the lentils are al dente.
• When the lentils are nearly done (I reckon this is about 10 minutes from the end - they will taste a bit soft but still retain a slight firmness) place the cod fillets on top of the lentil mixture, pressing slightly into the mix, squeeze the lemon over the top and put the lid on your pan. Cook until the fish flakes easily with a fork.
• Grind over salt & pepper to taste & serve.