Wild Fennel Co - White Fish Seasoning - 30g

INGREDIENTS
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⠀⠀⠀⠀⠀⠀⠀⠀⠀

METHOD⠀⠀⠀⠀⠀⠀⠀⠀⠀
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!

Pre-heat oven to 200c. Place a deep oven proof dish in the oven to heat up with a little oil so that is hot enough to caramelise chicken. Take 8 x bone-in chicken thighs and coat with one sachet of our chicken seasoning, and add to the tray in the oven.

Caramelise on all sides then add one sliced brown onion and 300g of mixed olives. Place back in the often until the onions are soft. Add enough chicken stock to reach 2/3 the way up the thighs (around 1ltr) and place back in the oven for 40 minutes to get nice and crisp on top but soft and juicy underneath.

To finish add lemon zest and chopped parsley. Serve with a well buttered piece of sourdough for dipping in the braising juice.