Crispy Cod With Lentils Recipes

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25-MINUTE COD WITH LENTILS



25-Minute Cod with Lentils image

Using canned lentils instead of raw saves you at least 30 minutes of cooking time. Here, we simmer them quickly with bacon and red wine to play up their earthy flavor; sliced celery stirred in at the end adds a fresh, crisp note. The lentils make a terrific bed for the mild, meaty cod fillets.

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves
Kosher salt and freshly ground black pepper
Four 6-ounce skinless cod fillets
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices bacon, cut into matchsticks
1/2 medium red onion, thinly sliced
1 clove garlic, finely chopped
1/2 cup red wine
Two 15-ounce cans brown lentils, strained and rinsed
1/2 cup low-sodium chicken broth
1/4 teaspoon red pepper flakes

Steps:

  • Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper.
  • Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown.
  • Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.

Nutrition Facts : Calories 480 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 12 grams, Protein 43 grams, Sugar 4 grams

SAUTéED COD WITH LENTILS



Sautéed Cod With Lentils image

We highly recommend using French green lentils for this recipe because they become tender without falling apart.

Yield Makes 4 servings

Number Of Ingredients 17

For lentils
1 cup (7 ounces) dried lentils (preferably French green lentils often called lentilles du Puy)
2 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
2 large garlic cloves, chopped
3/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling
For fish
4 (5- to 6-ounces) pieces cod fillet (3/4 to 1 inch thick)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
Garnish: lemon wedges; chopped fresh flat-leaf parsley

Steps:

  • Prepare lentils:
  • Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.
  • While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.
  • Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.
  • Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.
  • Cook fish while onion finishes cooking:
  • Pat fish dry and sprinkle with salt and pepper.
  • Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.
  • Serve fish with lentils and drizzle with additional extra-virgin olive oil if desired.

COD WITH LENTILS & TOMATOES



Cod With Lentils & Tomatoes image

This is nice with crusty bread to mop up the sauces. It's nice & light with lots of flavours & could easily be reduced to serve as an entree instead of a main. Cod is a favourite in Britain - you can easily buy it frozen all year round.

Provided by LilKiwiChicken

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, chopped finely
2 stalks celery, chopped finely
4 garlic cloves, chopped finely
3 slices streaky bacon
150 g puy lentils
2 bay leaves
425 g chopped tomatoes
100 ml dry white wine
450 ml vegetable stock
600 g thick cod fish fillets
1 lemon
salt & pepper

Steps:

  • Heat the oil in a large pan (that has a lid) on medium heat.
  • Add the onion, celery & garlic & saute for 3-4 minutes, taking care not to burn.
  • Add the bacon & saute for 4 minutes.
  • Add the puy lentils & stir to coat in the oil.
  • Add the chopped tomatoes and bay leaves, stir and increase the heat until the liquid is boiling. Boil for 2 minutes.
  • Add the stock, reduce the heat so the mixture is simmering, then cook for 30 minutes, or until the lentils are al dente.
  • When the lentils are nearly done (I reckon this is about 10 minutes from the end - they will taste a bit soft but still retain a slight firmness) place the cod fillets on top of the lentil mixture, pressing slightly into the mix, squeeze the lemon over the top and put the lid on your pan. Cook until the fish flakes easily with a fork.
  • Grind over salt & pepper to taste & serve.

Nutrition Facts : Calories 388.4, Fat 17.6, SaturatedFat 5, Cholesterol 83.8, Sodium 342.4, Carbohydrate 18, Fiber 5.5, Sugar 5.6, Protein 35.1

COD WITH SPICED RED LENTILS



Cod With Spiced Red Lentils image

This dish has quickly become a family favourite. Easy, healthy and delicious, with just the right amount of spiciness. The recipe as-is can come out more like a stew, so if you want it to be a plate (not bowl) dish, decrease the liquid a little and be careful as the cod releases a lot of water when cooking.

Provided by Katelicous

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup red lentil
1/4 teaspoon ground turmeric
2 1/2 cups fish stock
2 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 tablespoon grated ginger
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh coriander
1 lb cod fish fillet, skinned and cut into large chunks
salt, to taste
lemon wedge (to garnish)

Steps:

  • Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.
  • Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.
  • Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.
  • Serve garnished with chopped coriander leaves and one or two lemon wedges.

Nutrition Facts : Calories 311.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 50.3, Sodium 293.1, Carbohydrate 23.1, Fiber 4.3, Sugar 0.2, Protein 32.8

ONE-PAN LENTIL DHAL WITH CURRIED FISH & CRISPY SKIN



One-pan lentil dhal with curried fish & crispy skin image

For an easy curry night dish, try this one-pot baked dhal - packed with Indian flavours and topped with white fish fillets

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 18

2 onions , chopped
1 tbsp grated ginger
1 tbsp sunflower oil , plus a splash
2 tbsp mild curry powder , plus 1/2 tsp
1 tsp brown mustard seeds
1 ½ tsp onion or nigella seeds
85g red lentils
85g split peas or chana dhal lentils
1 ¼ tsp ground turmeric
400g can coconut milk
3 tbsp natural yogurt , plus extra for serving
2 firm white fish fillets with skin - we used sustainably sourced cod
2 plum tomatoes , diced
juice 1 lime , plus 1 cut into wedges, to serve
handful coriander leaves
2 tbsp crispy onions from a tub
warm naan , to serve
mango chutney , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the onions, ginger, oil, 2 tbsp curry powder, the mustard seeds and 1 tsp of the onion or nigella seeds with 5 tbsp water in a baking dish roughly 25 x 18cm. Roast in the oven for 10-15 mins until the onions are softened.
  • Stir in the lentils, split peas or chana dhal lentils, 1 tsp of the turmeric, the coconut milk and half a can of water, and return to the oven for 30 mins. Meanwhile, mix together the remaining turmeric, onion seeds and curry powder and the yogurt. Carefully slice the skin off the fish fillets and place on kitchen paper to dry, then rub the yogurt all over the fish fillets and leave to marinate in the fridge while you cook the lentils.
  • Give the dhal a good stir, mix in the tomatoes and juice from 1 lime, plus 1 tsp salt. Sit the fish fillets on top with a sprinkling of extra seasoning. Return to the oven and cook for a further 15 mins until the fish is done. Remove the dish from the oven and turn on the grill. Place the fish skin on a baking tray, sprinkle with some salt and grill, turning, until crispy. Snap into pieces and scatter over the fish with some coriander and the crispy onions. Serve with more yogurt, lime wedges, naan bread and mango chutney.

Nutrition Facts : Calories 1013 calories, Fat 51 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 19 grams sugar, Fiber 14 grams fiber, Protein 57 grams protein, Sodium 3.1 milligram of sodium

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