Cod with Puy Lentils

Charmaine Lu -
  • 2 x 130g cod loins
  • 2 tbsp olive oil
  • 25g chopped butter
  • ½ lemon, juice only
  • 250g cooked puy lentils
  • ½ tbsp white wine vinegar
  • 1 diced red onion
  • 1 diced red chilli
  • 25g chopped parsley
  • Season the fish fillets and fry in 1 tbsp of oil, skin-side up, for 3 mins or until the flesh is golden. Carefully turn and cook for 2 mins more, then add the butter and lemon juice to the pan and baste while cooking for another minute or so. Remove the pan from the heat and set aside.
  • Meanwhile, mix the cooked lentils with the remaining oil, the vinegar, onion, chilli and chopped parsley, and season to taste. Spoon the lentil mixture into 2 shallow bowls and top with the cod loin, drizzled with the pan juices and some more chopped parsley.
20 mins
2 serving