Low-calorie cooking spray
2 back bacon rashers, visible fat removed
1 echalion shallot, peeled and finely chopped (or use ½ small onion)
1 carrot, peeled and finely chopped
1 small garlic clove, crushed
100ml hot vegetable stock
½ x 400g can green lentils in water, drained and rinsed
1 skinless and boneless thick cod fillet
Juice of ½ lemon, plus a wedge to serve
50g baby spinach
Fresh dill, to serve
1 Spray a non-stick, lidded frying pan with low-calorie cooking spray and place over a high heat. Add the bacon and cook for 4-5 minutes, or until golden, then chop and set aside.
2 Spray the pan with a little more low-calorie cooking spray, add the shallot, carrot and garlic and stir-fry for 2-3 minutes. Add the stock, bring to the boil and stir in the lentils.
3 Season the cod and place on the lentils. Squeeze over the lemon juice, bring to the boil and cover. Reduce the heat to low and cook for 8 minutes, or until the cod is cooked through. Remove from the pan and keep warm.
4 Stir the spinach and bacon into the lentils and heat until the spinach starts to wilt. Pile the lentils onto a plate, top with the cod, scatter with dill and serve with the lemon wedge.