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Cod with Spiced Lentils

Spiced lentils topped with perfectly cooked cod – simple, healthy, and satisfying for any weeknight dinner.
Prep Time15 minutes
Cook Time45 minutes
Course: Dinner, Lunch
Servings: 2 Portions

Ingredients

  • 2 portions of firm white fish
  • 190 g speckled green lentils
  • 1 small carrot finely diced
  • 1 small onion finely diced
  • 1 small stick celery finely diced
  • 1 clove garlic minced
  • 1 bay leaf
  • 460 ml chicken or vegetable stock or water
  • 1 can good quality chopped tomatoes
  • 40 g N’duja or vegan alternative
  • 1½ Tbls sherry vinegar
  • 1 small bunch flat leaf parsley chopped
  • ½ tsp chilli flakes optional

Instructions

  • Prepare the vegetables: Finely dice the onion, dice the carrot and celery into small, even pieces, and mince the garlic clove.
  • Start the lentils: In a large, deep pan or pot, heat a splash of oil over medium heat. Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add aromatics and lentils: Stir in the minced garlic and N'duja (or vegan alternative) and chilli flakes if using, breaking up the N’duja as you stir it through. Cook for another minute until fragrant. Add the green lentils, bay leaf.
  • Add liquids: Pour in the stock (or water) and the can of chopped tomatoes. Stir everything together and bring to a gentle boil.
  • Simmer: Reduce the heat to low and let the lentils simmer particially covered for approximately 40-45 minutes, stirring occasionally. The lentils should be tender and the mixture should have thickened. Add more stock or water if the mixture becomes too dry before the lentils are cooked.
  • Finish the lentils: Once the lentils are tender, stir in the sherry vinegar and most of the chopped parsley. Season with salt and pepper to taste. Remove the bay leaf.
  • Cook the fish: While the lentils are in their final 10 minutes of cooking, heat a non-stick pan over medium-high heat with a little oil. Season the cod portions with salt and pepper. Place them skin-side down (if skin-on) in the hot pan and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through and flakes easily.
  • Serve: Spoon the spiced lentils onto plates, top with the cod portions, and garnish with the remaining fresh parsley.

Notes

*This recipe yields four portions of lentils. I intentionally make extra, as they keep well and make an excellent lunch, see the suggestions above.