Pan-fried Cod with Lentils & Chorizo

A hearty dish full which is full of flavour.

Serves 4

  • 2 tbs olive oil 250g Puy lentils 500ml vegetable stock 4 x 140g cod loin portions Sea salt & freshly ground black pepper Chopped parsley to serve
  • 1 clove garlic, chopped
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 140g cooking chorizo, chopped
  • Handful of chopped kale
  • 250g Puy lentils
  • 500ml vegetable stock
  • 4 x 140g cod loin portions
  • Sea salt & freshly ground black pepper
  • Chopped parsley to serve

Top Tips

Delicious with all types of firm white fish.

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Method

  1. Gently heat the olive oil, then sauté the garlic for a minute.
  2. Add the onion and sauté for a couple of minutes, followed by the chorizo.
  3. Add the carrot & celery and sauté for 5 minutes until soft.
  4. Stir in the lentils, and then add the stock. Bring to the boil and then simmer gently for 20-30 minutes until cooked.
  5. Add in the chopped kale after 15 minutes to wilt down.
  6. Meanwhile, season the cod portions with salt and pepper, add a glug of oil and a knob of butter to a hot pan and then add the cod skin side down, pan frying for 2 to 3 mins until skin is crisp. Transfer to a hot oven (180C) for 8-10 minutes until cod cooked through.
  7. Serve the cod on top of the lentils and sprinkle with chopped parsley.

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