Cod & Lentils

Ever stuck with what to serve with your fish, except potatoes?

Give this a go. Packed with flavours from Spain you'll feel like your on holiday...sort of.

If you are stuck on time you could definitely just use precooked lentils straight into the frying pan which would dramatically reduce the cooking time. The reason I like to cook them is just to impart all that flavour from the herbs. Also if you decide to cook more lentils than used in this recipe a good guideline is 3 parts liquid to 1 part lentils.

Serves 1

Ingredients:

1 ramekin (120g) puy lentils

3 ramekins liquid: water/wine/stock

1 bay leaf

2 sprigs thyme

10 cherry tomatoes (swap out for chopped pepper if you like)

2 garlic cloves

2tsp. smoked paprika

2tsp. sherry/red wine vinegar

1 cod loin

2tsp. parsley

Method:

1). Place the lentils into a saucepan and cover with the liquid of your choice. Add the herbs and tomatoes and bring to the boil. Cook as per packet instructions but they should take about 20-25 minutes on a simmer. Remove your fish from the fridge to come up to room temp.

2). Once the lentils are cooked (checked they're cooked) add them to a frying pan, add the garlic, paprika and vinegar and perhaps dash of water - use your judgement as you don't want it to dry out.

3). Season the fish with salt and pepper. Add the fish to the lentils - nestle it into the lentils and cook covered for about 8 minutes.

4). Top with freshly chopped parsley and enjoy!

Nutritional Composition (per serving):

Energy (kcal): 401

Fat (g): 2.8

Saturates (g): 0.5

Carbohydrates (g): 40

Sugars (g): 6.5

Protein (g): 47

The Sports Chef