Cod and lentils

Cod and lentils

You can use any type of cooked lentils with this dish, but darker varieties such as puy lentils, will provide a nice visual contrast against the white flakes of cod.

Ingredients

  • 800 g cod
  • 1 Packet or tin of cooked lentils
  • 5 cloves of garlic
  • 2 red chillies
  • 7 tbsp Spanish olive oil
  • 1 Quarter of a Spanish onion
  • 30 ml amontillado Sherry wine
  • 1 tsp Sweet pimenton
  • 1 handful flat parsley leaves
  • 1 pinch Salt & pepper
  • 28.2 oz cod
  • 1 Packet or tin of cooked lentils
  • 5 cloves of garlic
  • 2 red chillies
  • 7 tbsp Spanish olive oil
  • 1 Quarter of a Spanish onion
  • 1.1 fl oz amontillado Sherry wine
  • 1 tsp Sweet pimenton
  • 1 handful flat parsley leaves
  • 1 pinch Salt & pepper
  • 28.2 oz cod
  • 1 Packet or tin of cooked lentils
  • 5 cloves of garlic
  • 2 red chillies
  • 7 tbsp Spanish olive oil
  • 1 Quarter of a Spanish onion
  • 0.1 cup amontillado Sherry wine
  • 1 tsp Sweet pimenton
  • 1 handful flat parsley leaves
  • 1 pinch Salt & pepper

Details

  • Cuisine: Spanish
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Drain the lentils from their liquid and put aside.
  2. Thinly slice garlic and onion and begin frying these over a medium heat until light golden.
  3. Sprinkle in the sweet pimenton and quickly add the lentils and the shot of Sherry wine.
  4. Season with salt and pepper and add the flat parsley just before turning off the stove.
  5. Place another non-stick pan over a medium heat, pan fry the cod skin side down with a drizzle of olive oil.
  6. for around 5 minutes (depending on the thickness of the loin) before turning over and cooking for a further minute or so. Season to your liking.
  7. Serve the cod with the lentils and a drizzle of Spanish olive oil on the top.

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