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Bacon-wrapped fish with creamy lentils recipe

Bacon-wrapped fish with creamy lentils recipe

9 ratings

A speedy and simple family dinner, this bacon-wrapped fish with creamy lentils recipe shows what you can do with just a few key ingredients See method

  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 413 calories / serving


  • 1 tbsp olive oil
  • 2 celery sticks, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 garlic cloves, crushed
  • 250g lentilles vertes, rinsed
  • 1 reduced-salt vegetable stock cube, made up to 500ml
  • 75ml soured cream
  • 15g fresh flat-leaf parsley, chopped
  • 4 frozen white fish fillets
  • 8 rashers streaky bacon
  • 300g fresh greens
If you don't have sour cream, use crème fraîche or yogurt

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    7g 35%
  • Sugars

    6g 6%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 21.8g Protein 35.2g Fibre 9.1g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a saucepan over a medium heat. Add the celery, carrot and garlic and cook for 5 mins, then add the lentils and cook for 2 mins. Add the stock and bring to the boil. Reduce the heat and simmer for about 20 mins until the lentils are tender. Stir in the cream and most of the parsley.
  2. Meanwhile, line a baking tray with nonstick baking paper. Wrap each fish fillet in 2 bacon rashers and place on the tray. Bake for 25 mins or until the bacon is crisp and the fish is cooked through.
  3. Meanwhile, steam the fresh greens for 7 mins until tender.
  4. To serve, divide the fresh greens between 4 plates and add the creamy lentils. Top each plate with a fish fillet and garnish with the remaining parsley.

See more Fish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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