Cooking with Jeannie

Slimming World recipe: Bacon-wrapped cod with Puy lentil salad

Here is one we want to give a try soon from prima.co.uk.
Reference Link:
Slimming World recipe: Bacon-wrapped cod with Puy lentil salad:

Finding a healthy recipe, doesn’t have to mean finding a boring one. Like this tasty, French-style dish that’s a perfect dinner dish, whether you’re trying to follow a diet plan or not!

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4 beetroot, peeled and cubed

2 medium sweet potatoes, peeled and cubed

Low calorie cooking spray

Salt and freshly ground black pepper

4 skinless and boneless cod fillets

8 back bacon rashers, visible fat removed

250 g dried Puy lentils, rinsed

80 g baby spinach leaves

For the dressing

small handful of roughly chopped fresh chives, plus finely chopped fresh chives to garnish

4 spring onions, roughly chopped

1 garlic clove, crushed

3 Tbsp. white wine vinegar

1 tsp. mustard powder

a pinch of sweetener (optional)

200 ml vegetable stock, cooled

4 Tbsp. fat-free natural fromage frais

Step 1Preheat 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.

Step 2Meanwhile, 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.

Step 3At 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.

Step 4While 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.

Step 5Top with the fish, scatter over the extra chives and drizzle over the remaining dressing.

Recipes taken from Slimming World’s collection. To find your nearest Slimming World group visit www.slimmingworld.co.uk or call 0344 897 8000.

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