Recipe – Lemon & sumac cod with puy lentils

This is a really quick, healthy recipe – great for a mid-week dinner when time is of the essence!

Serves 2

Ingredients

For the cod:

  • 400g cod loin, cut into 2 pieces
  • Olive or rapeseed oil
  • 1 lemon
  • 1 teaspoon Sumac
  • Salt & pepper

For the lentils

  • 1 x 250g pouch of cooked puy lentils (I use Merchant Gourmet)
  • Olive or rapeseed oil
  • 2 cloves of garlic
  • 80g bacon lardons
  • 1 red onion, finely diced
  • A small bunch of parsley, chopped
  • 1 tablespoon wholegrain mustard
  • 200ml chicken stock
  • Salt & pepper
  • Bunch of asparagus

 

Pre-heat your oven to 200°c (180°c if you have a fan oven)

Place your cod in an oven-proof dish and drizzle with a little oil, squeeze over the juice of your lemon and sprinkle with sumac, salt & pepper. If you like, take a couple of slices of lemon & place them on top of your cod. Roast for about 15-20 minutes until the fish is opaque and flakes apart

Whilst the cod is roasting, you can prepare your lentils. In a non stick frying pan, fry your lardons until crispy and golden. When cooked, use a slotted spoon to remove them from the pan and place to one side on a piece of kitchen roll to soak up any excess fat

In the same pan, gently fry your onion until translucent, then crush your garlic and add it to the onions, cooking for a minute or so being careful not to burn it

Heat a second frying pan with a teaspoon of oil and cook your asparagus, turning occasionally, until it is tender and the edges have some colour (it should be ready at about the same time as your lentils)

Next add your pre-cooked lentils and your chicken stock to the onions & garlic. Simmer until the stock has been absorbed by the lentils, then stir through your cooked lardons, mustard & parsley and season with salt & pepper

Spoon your cooked lentils into a bowl, place your cod on top and add in your asparagus – all that’s left is to tuck in!

 

 

 

 

 

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