Cod with lentils

PT1H10M

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Ingredients

Metric

Imperial

Cod

Lentils

To serve

1
Preheat the oven to 180°C/gas mark 4
2
For the lentils, heat the oil and butter in a frying pan over a low-medium heat. Add the onions and carrots and sweat for 15 minutes
  • 2 carrots, diced
  • 1 onion, diced
  • 10ml of vegetable oil
  • 10g of butter
3
Add the garlic, thyme, bay leaf, celery and pancetta. Sweat for 5 minutes, then drain to remove any excess fat
4
Line a large bowl with a piece of muslin cloth and pour all of the cooked ingredients into the bowl. Tie the muslin loosely to encase the ingredients before adding to a large pan. Add the lentils, cover with water then bring to the boil. Turn the heat down and leave to simmer for 30 minutes
5
Once the lentils are cooked, season with salt and pepper and leave to cool. Once cool enough to handle, squeeze the muslin bag over a bowl to catch all of the juices. Discard the muslin and vegetables and reserve the juices
6
Place a frying pan over a high heat and add oil. Once hot, add the pancetta and fry for 1-2 minutes, then pour in the sherry vinegar to deglaze
  • 50g of pancetta
  • 10ml of olive oil
  • 10ml of sherry vinegar
7
Add the lentils and pre-boiled carrots to the pan with a splash of the reserved cooking juices. Finish with the butter, olive oil and spring onions and keep to one side while you cook the cod
8
Season the fillets of cod and place skin-side down onto a baking tray. Cook in the oven for 4-5 minutes until cooked through
9
Remove the fish from the oven, carefully flip the cod over and leave to rest for a few minutes. Drizzle with olive oil and then serve onto plates with the lentils
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