Add 1 tbsp oil to the pan and once hot add the fish, skin-side up. 4 Stir the spinach and bacon into the lentils and heat until the spinach starts to wilt. 250g cherry tomatoes, quartered. Preparation. Put the cod in a bowl and spoon over the garam masala paste. For the lentils: put in a medium bowl and cover with cold water. Ingredients. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Bring to a boil, then turn the heat down to medium-low, cover and leave to simmer for 10 mins. Add the stock and bring to the boil. 4. 4 6 oz Cod fillets Salt and pepper to taste 1 Tbs Unsalted butter Lemon wedges to garnish Lentils: Place lentils in a sacuepan and cover with cold water. SERVES 1. Discard the muslin and vegetables and reserve the juices, Place a frying pan over a high heat and add oil. Reduce to a simmer and cook for 15 minutes, or until the liquid is absorbed. Remove the coconut cream from the sachet [s] and chop it roughly. To serve, re-heat the lentils and gently stir in the butter and parsley, and season. Heat oven to 180°C. Serve with lots of green … Turn over and cook for a further 4 minutes. Pat the cod fillets dry with kitchen paper and season them with a pinch of salt. Chefs tips. Drop in the spinach and stir it through to wilt. In a 2ltr ovenproof dish, mix the beetroot, lentils, garlic, horseradish and ⅓ of the parsley. Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Add the remaining oil, another ⅓ of parsley and some black pepper. Sea salt and freshly ground black pepper. Add the cod and fry for 2-3 mins (skin side down if skin on). Pour in 600ml boiling water and stir well to combine. Season with S&P. Heat the oil in a saucepan over a medium heat. Turn down the heat and cook for 5 minutes until the cod is cooked through. For the lentils; 25g (1oz) butter Drain well. Put a rosemary sprig and a slice of lemon onto each piece of cod and season with salt and pepper. 1 tbsp. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Heat the olive oil in … Reduce the heat to low and cook for 8 minutes, or until the cod is cooked through. Cook for 20 mins, stiring a few times, till the lentils are tender. The tomatoes will be lovely and squishy by this stage too. Green lentils are the perfect side to showcase this delicious cod. Pour in the lentils and crumble in the coconut cream. Heat the oil in a clean pan. Reduce the heat and simmer for about 20 mins until the lentils are tender. https://www.christinebailey.co.uk/recipe/roast-cod-with-puy-lentils You can substitute hake or pollock for the cod. Add the onions and carrots and sweat for 15 minutes, Add the garlic, thyme, bay leaf, celery and pancetta. 4 4-ounce pieces cod fillet (you can also use tilapia) Instructions To make the lentils, fill a medium saucepan with water and bring to a boil over medium-high heat. Meanwhile, rub some oil all over each cod fillet. Add the cod and fry for 2-3 mins (skin side down if skin on). Reserve ½ cup of cooking liquid and drain lentils. Preheat the oven to gas 6, 200°C, fan 180°C. 4 Stir the spinach and bacon into the lentils and heat until the spinach starts to wilt. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Remove from the heat and add salt. Melt butter in a heavy saucepan over medium-low heat. Meanwhile, rub some oil all over each cod fillet. 30g cooking chorizo, cut into 1cm pieces. olive oil. Tip in the … Add the drained lentils to the pan and cook for 1-2 min or until everything is combined. Add the lentils, thyme and enough stock to generously cover. Heat the remaining oil in a pan and cook the garlic and chilli for 1 minute. 2. Reserve ½ cup of cooking liquid and drain lentils. Warm a frying pan over a medium heat.Season the two fillets with salt. Most firm fish is ideal for this dish – try coley, salmon or haddock. Add 1 tablespoon of water and put a lid on the pan. For Cod with Mustard Lentils, cook the lentils as in the main recipe, omitting the chiles. Cook until the fish flakes easily with a fork. Add the cod fillets to an oiled baking tray and top with the breadcrumb mixture. Eric Chavot’s cuisine has been championed by fellow chefs, diners and critics alike – not bad for a chef who arrived in London without a word of English and just twenty pounds in his pocket. Pancetta adds salty depth to the puy lentils, and is a good balance for the delicate cod fillets on top. Bring to a boil, then turn the heat down to medium-low, cover and leave to simmer for 10 mins. 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