This is a completely different way to eat cod from your traditional fish and chips. This is a guaranteed dinner party dish which will impress anyone. Serve the fish individually on each plate and put the lentils in a large dish for everyone to help themselves.
Preparation time: 10 minutes
Cooking time and ready in: 35 minutes
- Olive oil
- 2 tsp. curry powder
- 4 cod fillets
- 275g Puy lentil
- 3 large garlic cloves
- 1 red chilli
- ½ tsp. cumin
- 1 large red onion
- 4 tbsp. chicken stock
- Lemon juice
- Chopped coriander
- Natural yoghurt, cayenne pepper and coriander sprigs
- Preheat the oven to 220C. Put the lentils in a pan of boiling water, once it reaches boiling temperature turn it down to a simmer and leave it to cook for twenty minutes.
- Five minutes before the lentils are finished, mix the olive oil with the curry powder and brush all over the fillets, top and bottom. Season with salt and pepper on both sides.
- Heat a pan on the hob and put the cod into the pan, meaty side down. Cook it for two minutes and then transfer the pan and the fish to the oven for five minutes.
- Drain the lentils now from the water. Heat another clean frying pan with olive oil. Mince the garlic finely. Finely chop the chilli and scrape the seeds out of it as these are too hot. Finely chop so you won’t get any big bits in your teeth. Add this to the oil with the cumin and heat gently.
- Finely chop the red onion into small pieces and add this into the spices. Heat gently for around ten minutes. Add the lentils and stir round so the spices are all over the lentils. Add in the stock. Warm everything together. Add in a squeeze of lemon juice and a healthy pinch of black pepper. No salt is needed. Finely chop the coriander and stir this in too.
- Mix up the yoghurt with a good pinch of cayenne and some more chopped coriander.
- Spoon the lentils onto plates (if serving) and serve a cod fillet on top of each pile of lentils. Spoon the yoghurt on top of the cod and add another squeeze of lemon juice.
- Garnish with the coriander sprigs, and a slice of lemon on the side.
Serve with a big bowl of fondant potatoes or noodles on the side.