Cod and lentils
You can use any type of cooked lentils with this dish, but darker varieties such as puy lentils, will provide a nice visual contrast against the white flakes of cod.
Ingredients
- 800 g cod
- 1 Packet or tin of cooked lentils
- 5 cloves of garlic
- 2 red chillies
- 7 tbsp Spanish olive oil
- 1 Quarter of a Spanish onion
- 30 ml amontillado Sherry wine
- 1 tsp Sweet pimenton
- 1 handful flat parsley leaves
- 1 pinch Salt & pepper
- 28.2 oz cod
- 1 Packet or tin of cooked lentils
- 5 cloves of garlic
- 2 red chillies
- 7 tbsp Spanish olive oil
- 1 Quarter of a Spanish onion
- 1.1 fl oz amontillado Sherry wine
- 1 tsp Sweet pimenton
- 1 handful flat parsley leaves
- 1 pinch Salt & pepper
- 28.2 oz cod
- 1 Packet or tin of cooked lentils
- 5 cloves of garlic
- 2 red chillies
- 7 tbsp Spanish olive oil
- 1 Quarter of a Spanish onion
- 0.1 cup amontillado Sherry wine
- 1 tsp Sweet pimenton
- 1 handful flat parsley leaves
- 1 pinch Salt & pepper
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Drain the lentils from their liquid and put aside.
- Thinly slice garlic and onion and begin frying these over a medium heat until light golden.
- Sprinkle in the sweet pimenton and quickly add the lentils and the shot of Sherry wine.
- Season with salt and pepper and add the flat parsley just before turning off the stove.
- Place another non-stick pan over a medium heat, pan fry the cod skin side down with a drizzle of olive oil.
- for around 5 minutes (depending on the thickness of the loin) before turning over and cooking for a further minute or so. Season to your liking.
- Serve the cod with the lentils and a drizzle of Spanish olive oil on the top.
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