Spiced blue cod and lentil casserole

300g blue cod⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp of Wild Fennel Co. White Fish seasoning⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 diced onion⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tin of brown lentils, washed and dried⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tin of chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
100ml brown beef stock⠀⠀⠀⠀⠀⠀⠀⠀⠀
Olive oil for cooking⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional: fresh chilli, coriander, and chipotle sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀

Coat the cod in the seasoning. Gently pan fry the onions in a deep non stick pan with the olive oil until caramelised. Add the cod and brown on all sides. Then add the lentils, the chopped tomatoes and beef stock.

Bring to the boil and turn it down to a simmer for ten minutes. Stir carefully so you do not break the fish up. Have a taste and if it’s too mild for you, add 1 more tbsp of seasoning. Serve in pretty bowls topped with fresh cut chilli and coriander.

I like to add a little smokey chipotle sauce too!

White Fish Seasoning

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