Cod on smoked bacon lentils
Cod on smoked bacon lentils
Seafood is associated more with warmer months, largely due to the connections people make with tucking into fresh seafood whilst on their holidays. However by using the right ingredients you can create delicious winter warmers that will add some comfort to those cold evenings. This cod recipe is one of those dishes and guaranteed to go down a storm.
Lentils are a great ingredient and are extremely useful, they are great in indian cooking, for thickening a soup and in this case as a healthy base of a meal. They are also really good value so it is definitely worth buying a pack for your store cupboard. They do take a while to cook so it is a good idea to make them over the weekend to use throughout the week and will result in a speedy dinner. Another way to make this recipe even quicker is to use a sachet of puy lentils.
We have used cod here which is back on the sustainable list after 20 years, so there has never been a better time to get it back in your kitchen. Stocks of cod in the North Sea fell massively in the past decade, and were almost lost forever. But the good news is they are now in a great position and UK cod has been labelled sustainable for the next five years.
1 diced red onion
2 tablespoons of olive oil
200g green lentils
150g smoked bacon
100ml chicken stock
1 garlic clove
2 cod fillets
Small bunch of parsley
10 asparagus spears
200g cherry tomatoes
Start off by cooking the lentils according to the packet instructions (if cooking fresh).
Once the lentils are cooked rinse in cold water (do this with the puy lentils too).
Then in a saucepan heat one tablespoon of olive oil and add a diced onion.
Cook down over a medium heat for about five minutes until the onion is soft and getting some colour.
Finely dice the smoked bacon and garlic and add to the pan.
Preheat the oven to 200C.
Cook for five minutes until the bacon has some colour before adding the chicken stock.
Leave to simmer for 10 minutes. In the meantime snap the asparagus to remove the woody stalks. Slice the end once snapped to tidy up. Dress the asparagus and tomatoes with salt, pepper and one tablespoon of olive oil.
Place the asparagus and the tomatoes in the oven to roast for eight minutes.
Now cook the fish. Place half the butter in a pan over a high heat and add the two cod fillets. Don't be tempted to check the fish or move the fish as the flesh will end up getting stuck to the pan.
Leave to cook for three minutes until caramelised on one side. After three minutes flip the fish to the other side and cook for a further two minutes. Add the remaining butter to the pan to melt, and then baste the fish during these final two minutes.
Add the parsley to the lentil mix and stir. Then plate by placing the lentil mix in a bowl, then adding the roasted veg and topping with the cod.