
Cod with lentils

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I made this for the first time in Olivo. Tony Allan, who supplied our fish, brought me some cod, which I cooked in a pan, and I happened to have some lentils there for another dish. l put the two together, and thought the flavors were amazing, and the flakiness of the really fresh cod worked so well with the flouriness of the lentils. In Italian cooking you find some stews of fish with lentils, but they are longercooked, whereas part of the pleasure of this dish comes from the crispy skin of the pan-fried cod. Cod is one of the most overfished fish, so buy it only from genuinely sustainable sources, and preferably line-caught rather than landed by trawler.
ingredients
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serves: 4
2 handfuls of parsley
17 tablespoon extra virgin olive oil
4 large cod fillets (from the center of the fish, each about 8 ounces, 1/2 pound)
3 tablespoons sunflower or vegetable oil
3 1/2 tablespoons butter (cut into small cubes)
a few rosemary (leaves to garnish)
salt and pepper
For the lentils:
1 1/3 cups green lentils (preferably lenticchie di Castelluccio)
1 white onion
1 carrot
1 stalk celery
1 small leek
4 tablespoons extra virgin olive oil
3 1/2 piece of unsmoked pancetta
sprig of rosemary
small bunch of sage
2 leaves bay
6 cups vegetable stock
handful of parsley, chopped
3 1/2 tablespoons butter (cut into small cubes)
Servings Per Recipe: 4
Amount per Serving
Calories: 1884
- Total Fat: 148.7 g
- Saturated Fat: 38.6 g
- Trans Fat: 0.9 g
- Cholesterol: 226.2 mg
- Sodium: 3213.5 mg
- Total Carbs: 69.3 g
- Dietary Fiber: 24.2 g
- Sugars: 4.8 g
- Protein: 71.2 g
preparation

comments
Serena
May 9, 2012