Fish with bacon bites and braised lentils
This Fish with Bacon Bites and Braised Lentils recipe is the perfect balance of comforting and elegant, making it ideal for both easy weeknight dinners and relaxed entertaining. Tender basa fillets are pan-fried until golden, then topped with crispy bacon bites and served alongside creamy braised lentils infused with rosemary, balsamic vinegar, and garlic.Fish with Bacon Bites and Braised Lentils brings together simple ingredients and Mediterranean-inspired flavours in a dish that feels both wholesome and refined. The creamy lentils pair beautifully with the delicate fish and salty crispy bacon, creating a satisfying meal full of texture and flavour. Whether you are looking for an easy fish dinner recipe or a comforting lentil side dish, this recipe is simple to prepare and packed with flavour.
Ingredients
- 2 Tbsp olive oil, divided 1:1
- 1/2 medium onion, finely diced
- 1 clove garlic, minced
- 20 g tomato paste
- 1 tsp heaped fresh chopped rosemary leaves
- 15 g Balsamic vinegar
- 5-10 g sugar
- 80 ml fish or chicken stock
- 250 g cooked lentils
- 50 ml cream
- salt and pepper to taste
- 2 slices dry-cured ham (Serrano, Prosciutto, Coppa) or bacon
- 2 fish fillets, Basa, total 300g
- 1 fresh roseray sprig, cut in 2 for decoration (optional)
Instructions
Prepare the Creamy Braised Lentils
Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat. Add the chopped onions and cook for 6–7 minutes, or until soft and translucent.Stir in the garlic and tomato paste, and cook for another minute until fragrant.Add the rosemary, balsamic vinegar, sugar, and fish or chicken stock. Bring the mixture to a gentle boil.Add the cooked lentils and reduce the heat to low. Let the lentils simmer for 5 minutes to absorb the flavours.Stir in the cream and season to taste with salt and freshly ground black pepper. Keep warm while preparing the fish.Crisp the Dry-Cured Ham
While the lentils are cooking, heat a drizzle of olive oil in a large frying pan over medium heat.Add the dry-cured ham and fry for about 2 minutes, or until crisp and golden.Remove the ham from the pan and set aside on a plate lined with paper towel.Cook the Basa Fillets
Season the basa fillets with salt and freshly ground black pepper.Using the same pan, place the fish fillets into the hot oil and cook for 2–3 minutes per side, depending on the thickness of the fillets, until lightly golden and cooked through.If using another type of fish fillet, adjust the cooking time according to the thickness of the fish.Serve
Spoon the creamy braised lentils onto serving plates and place the basa fillets alongside.Crumble the crispy dry-cured ham over the fish and garnish with a fresh rosemary sprig.Serve immediately and enjoy.