Dinner of the decade: Pan-fried cod with lentils

Celebrate the end of the 2010s in style with these decadent recipes from James Martin 

This satisfying pan-fried cod with lentils dish is a flavouresome and filling dinner choice

This satisfying pan-fried cod with lentils dish is a flavouresome and filling dinner choice

This satisfying pan-fried cod with lentils dish is a flavouresome and filling dinner choice

This is a quick and easy dish that uses pre-cooked lentils. You can substitute hake or pollock for the cod.

Serves 4

  • For the lentils
  • 25g (1oz) butter
  • 2 cloves of garlic, peeled and chopped
  • 1 shallot, peeled and diced
  • ½ a carrot, diced
  • ½ a stick of celery, diced
  • 50g (1¾oz) bacon lardons
  • ½ a leek, diced
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 300ml (10fl oz) chicken stock
  • 25g (1oz) butter
  • 1tbsp sherry vinegar
  • 300g (10½oz) cooked puy lentils
  • A small bunch of coriander

For the fish

  • 25ml (¾fl oz) olive oil
  • 4 x 200g (7oz) cod pieces
  • Salt and freshly ground black pepper
  • 25g (1oz) butter

For the lentils, melt the butter in a pan. Add the garlic, shallot, carrot, celery, bacon, leek and spices. Stir and cook for 1 minute. 

Stir in the stock, butter, vinegar and lentils. Bring to the boil, simmer for 5 minutes, then season. Chop the coriander and stir in.

For the fish, heat the oil in a non-stick pan, add the cod skin-side down. Season and cook for 2 minutes. 

Add the butter, flip and cook for 2 minutes. To serve, spoon the lentils onto 4 plates and top with the cooked fish.

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