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Roast cod on spiced Puy lentils

Name: Roast cod on spiced Puy lentils
Cook time: 35 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil, plus extra for greasing; 2 tsp mild curry powder; 4 x 200g pieces thick cod fillet; For the spiced puy lentils; 275g Puy lentils; 1 tbsp olive oil; 2 fat garlic cloves, finely chopped; 1 medium-hot red chilli, deseeded and finely chopped; 1/2 tsp ground cumin; 1 small red onion, finely chopped; 4 tbsp fresh chicken stock; Lemon juice, to taste; 3 tbsp chopped fresh coriander; Low-fat natural bio yogurt, cayenne pepper and fresh coriander sprigs, to garnish

Published: 31 Jan 06
Updated: 18 Mar 24

Mildly spiced roast cod makes for a sophisticated but easy dinner party dish. The cumin and chilli infused lentils work beautifully as an accompaniment.

Easy
February 2006

Test kitchen approved

Serves 4
Ready in 35 minutes

Mildly spiced roast cod makes for a sophisticated but easy dinner party dish. The cumin and chilli infused lentils work beautifully as an accompaniment.

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Ingredients

2 tbsp olive oil, plus extra for greasing
2 tsp mild curry powder
4 x 200g pieces thick cod fillet

For the spiced puy lentils

275g Puy lentils
1 tbsp olive oil
2 fat garlic cloves, finely chopped
1 medium-hot red chilli, deseeded and finely chopped
1/2 tsp ground cumin
1 small red onion, finely chopped
4 tbsp fresh chicken stock
Lemon juice, to taste
3 tbsp chopped fresh coriander
Low-fat natural bio yogurt, cayenne pepper and fresh coriander sprigs, to garnish

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Method

Preheat the oven to 220°C/fan200°C/gas 7. Make the spiced lentils. Cook the lentils in a pan of simmering water for 20 minutes, or until tender.
After 15 minutes, mix the olive oil for the fish with the curry powder. Brush all over the cod and season.
Heat an ovenproof frying pan over a medium-high heat. Grease with a little oil and add the cod, meaty-side down. Fry for 2 minutes until light golden, turn over and transfer the pan to the oven. Roast for 5 minutes.

Drain the lentils. Heat the oil in a clean pan. Add the garlic, chilli and cumin. Once sizzling, stir in the lentils, onion and stock, until warmed through. Add lemon juice and seasoning to taste. Stir in the coriander.
Spoon onto warmed plates. Place the cod on top. Serve with the yogurt and coriander.

Recipe from February 2006 Issue

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Published: 31 Jan 06
Updated: 18 Mar 24

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Emma Bollands says:

2nd Jul 2018 at 4:42 pm

My word this is so tasty! Made it for the first time last week and it will be in regular rotation from now on. Beautiful

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Chris Bann says:

2nd Jun 2015 at 5:14 pm

I love this recipe because it’s got the perfect balance of spice, is super healthy, and also looks special on the plate. (Also, the missus gave it a 10!)

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