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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 432.9
  • Total Fat: 15.9 g
  • Cholesterol: 110.5 mg
  • Sodium: 181.6 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 6.2 g
  • Protein: 52.9 g

View full nutritional breakdown of Roast cod on spiced Puy lentils calories by ingredient
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Roast cod on spiced Puy lentils

Submitted by: LAFAGG
Roast cod on spiced Puy lentils

Introduction

When we got home from a recent expedition to the town market (which included a visit to the fishmonger's stall!) I decided I was really in the mood to cook the hake I'd bought (of all the fish I got) and I was soon trawling the web for a recipe to guide me. The search was made especially easy because I knew I wanted to have lentils with the fish. The recipe I found, from Delicious magazine (via Channel 4) is reproduced below (and includes my recipe for spring greens, an inspired addition): When we got home from a recent expedition to the town market (which included a visit to the fishmonger's stall!) I decided I was really in the mood to cook the hake I'd bought (of all the fish I got) and I was soon trawling the web for a recipe to guide me. The search was made especially easy because I knew I wanted to have lentils with the fish. The recipe I found, from Delicious magazine (via Channel 4) is reproduced below (and includes my recipe for spring greens, an inspired addition):
Number of Servings: 4

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

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Directions

Preheat the oven to 220°C

Make the spiced lentils: Cook the lentils in a pan of simmering water for 20 minutes, or until tender.

For the cod (or hake!):
1. Once the lentils are ready, mix the olive oil for the fish with the curry powder.
2. Brush the oil and curry powder all over the cod and season with salt and pepper.
3. Heat an ovenproof frying pan over a medium-high heat.
4. Grease the pan with a little oil and add the cod, meaty-side down.
5. Fry for 2 minutes until light golden in colour.
6. Turn over and and immediately transfer the pan to the hot oven. Roast for 5 minutes.

Once the fish is in the oven, finish preparing the lentils:
1. Drain the lentils.
2. Heat the oil in a clean pan. Add the garlic, chilli and cumin.
3. Once sizzling, stir in the lentils, onion and stock, until warmed through.
4. Add lemon juice and seasoning to taste. Stir in the coriander.

To assemble:
Spoon lentils onto warmed plates and perch the cod on top of the mound to achieve an artistic effect. Garnish with coriander sprigs and a dollop of yoghurt.

Serve, with additional yogurt in a separate bowl, inviting your dinner guests to help themselves.

Number of Servings: 4

Recipe submitted by SparkPeople user LAFAGG.






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