Fried cod with lentils in 25 minutes

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 20 G., saturated fats 6 G., proteins 43 G., carbohydrates 25 G., fiber 12 G., cholesterol 95 mg, sodium 960 mg, sugar 4 G.

Cooking this dish with canned lentils saves you almost half an hour. For a deeper, more homemade flavor, simmer them briefly with fried bacon in red wine. Stir in chopped celery stalks and leaves at the very end for freshness and juiciness. These lentils are the perfect accompaniment to tender, meaty cod, pan-fried to a crispy finish. Drizzle the entire dish with brown butter. It adds a subtle nutty flavor that pairs beautifully with both the fish and the lentils.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 pieces of skinless cod fillet, 180 g each.
3 stalks celery, trimmed, peeled and thinly sliced on the diagonal + 1/2 cup celery leaves
2 tbsp. l. olive oil
1 tbsp (15 g) butter
4 slices bacon, cut into thin strips
Half a medium red onion, thinly sliced
1 clove garlic, finely chopped
0.5 cups red wine
2 x 425g cans brown lentils, rinsed
0.5 cups lightly salted chicken broth
1/4 tsp red pepper flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cod, lentils, celery, red wine, bacon

Cooking the dish according to the recipe:

Cook the bacon in a medium saucepan over high heat, stirring frequently, until browned, 2-3 minutes. Add the onion and garlic and cook, stirring constantly, until fragrant, about 1 minute. Pour in the wine, bring to a simmer, and cook, stirring and scraping up any bacon bits from the bottom of the pan, for about 1 minute.
Stir in the lentils, chicken broth, and red pepper flakes and return to a simmer. Cover and cook, stirring occasionally and reducing the heat to medium if necessary, until the liquid is thick and not watery, about 3 minutes. Remove from the heat and stir in the celery stalks and leaves, 1/2 teaspoon of salt, and a few grinds of black pepper.

Sprinkle the cod fillets with 1/2 teaspoon each of salt and pepper. Heat the olive oil in a large nonstick skillet over medium-high heat. Once the oil begins to shimmer, add the fish, skin-side down, and cook without turning until golden brown, 3-4 minutes (the fish should be opaque between the grain).
Flip the fillet and cook on the other side until it begins to flake, 1-2 minutes. Remove the fish from the pan and turn off the heat. Add the butter to the pan and let it melt and darken.
Divide the lentils among 4 bowls or soup bowls, top with the cod and drizzle with the brown butter.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Calorie content of prepared meals / Dinner / Main courses / Cereals, legumes / Fish and seafood / Food Network - recipes

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