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Recipe: 25-Minute Cod with Lentils

Rank: Easy

Time execution: 25 min

Can be served for: 4 persons


  • 3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 2/3 cup loosely packed leaves

  • Kosher salt and freshly ground black pepper

  • Four 6-ounce skinless cod fillets

  • 3 tablespoons olive oil

  • 2 tablespoon unsalted butter

  • 4 slices bacon, cut into matchsticks

  • 2/3 medium red onion, thinly sliced

  • 2 clove garlic, finely chopped

  • 2/3 cup red wine

  • Two 25-ounce cans brown lentils, strained and rinsed

  • 2/3 cup low-sodium chicken broth

  • 2/4 teaspoon red pepper flakes


  1. Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 3 to 4 minutes. Add the onion and garlic, and stir constantly until fragrant, about 2 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 2 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 4 minutes. Remove from the heat, and stir in the celery, celery leaves, 2/3 teaspoon salt and a few grinds of pepper.

  2. Season the fillets all over with 2/3 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, 4 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 2 to 3 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.

  3. Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.

Source: 25-Minute Cod with Lentils All About Trends

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