PESTO-CRUSTED COD WITH PUY LENTILS
A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli - ready in under half an hour
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 18
Steps:
- First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
- Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
- Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.
- First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
- Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
- Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.
Nutrition Facts : Calories 672 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 45 grams protein, Sodium 1.6 milligram of sodium
SAUTéED COD WITH LENTILS
We highly recommend using French green lentils for this recipe because they become tender without falling apart.
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Prepare lentils:
- Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.
- While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.
- Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.
- Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.
- Cook fish while onion finishes cooking:
- Pat fish dry and sprinkle with salt and pepper.
- Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.
- Serve fish with lentils and drizzle with additional extra-virgin olive oil if desired.
LENTILS WITH TOMATOES
A Middle Eastern dish with a deliciously simple taste. Serve with rice, couscous, or whatever you like.
Provided by Mary Hansen Smith
Categories Side Dish Beans and Peas
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- In a pot, bring the water to a boil, and stir in the lentils. Reduce heat, and simmer 20 minutes; drain.
- Heat the olive oil in a large skillet over medium heat, and saute the green bell pepper and onion until tender. Mix in the tomatoes, and season with salt and pepper. Stir in the lentils, reduce heat, and simmer 25 to 30 minutes, until the lentils are tender.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 32.5 g, Fat 10.9 g, Fiber 11.8 g, Protein 12.4 g, SaturatedFat 1.5 g, Sodium 17.3 mg, Sugar 7 g
COD WITH LENTILS & TOMATOES
This is nice with crusty bread to mop up the sauces. It's nice & light with lots of flavours & could easily be reduced to serve as an entree instead of a main. Cod is a favourite in Britain - you can easily buy it frozen all year round.
Provided by LilKiwiChicken
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan (that has a lid) on medium heat.
- Add the onion, celery & garlic & saute for 3-4 minutes, taking care not to burn.
- Add the bacon & saute for 4 minutes.
- Add the puy lentils & stir to coat in the oil.
- Add the chopped tomatoes and bay leaves, stir and increase the heat until the liquid is boiling. Boil for 2 minutes.
- Add the stock, reduce the heat so the mixture is simmering, then cook for 30 minutes, or until the lentils are al dente.
- When the lentils are nearly done (I reckon this is about 10 minutes from the end - they will taste a bit soft but still retain a slight firmness) place the cod fillets on top of the lentil mixture, pressing slightly into the mix, squeeze the lemon over the top and put the lid on your pan. Cook until the fish flakes easily with a fork.
- Grind over salt & pepper to taste & serve.
Nutrition Facts : Calories 388.4, Fat 17.6, SaturatedFat 5, Cholesterol 83.8, Sodium 342.4, Carbohydrate 18, Fiber 5.5, Sugar 5.6, Protein 35.1
CRISPY COD WITH LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375˚. Combine the carrots, leeks and 1 cup water in a medium saucepan; season with salt. Bring to a boil, then reduce to a simmer and cook, stirring, until the carrots are tender, about 5 minutes (add a few tablespoons of water if necessary). Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove from the heat. Add 2 tablespoons each vinegar and olive oil; toss. Season with salt and pepper. Set aside.
- Meanwhile, season the cod all over with salt and pepper. Combine the mustard and garlic in a bowl; spread on one side of the fish. Combine the breadcrumbs and parsley in a shallow bowl. Press the mustard side of the fish into the breadcrumb mixture to coat.
- Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the cod crumb-side down; cook until golden brown, about 3 minutes (rotate the skillet as needed for even browning). Carefully flip the fish, transfer the skillet to the oven and bake until cooked through, 8 to 10 minutes.
- Meanwhile, toss the arugula in a large bowl with the remaining 1 teaspoon each vinegar and olive oil; season with salt and pepper. Divide among plates; top with the lentil mixture. Serve with the cod.
Nutrition Facts : Calories 390, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 65 milligrams, Sodium 619 milligrams, Carbohydrate 25 grams, Fiber 6 grams, Protein 34 grams, Sugar 4 grams
25-MINUTE COD WITH LENTILS
Using canned lentils instead of raw saves you at least 30 minutes of cooking time. Here, we simmer them quickly with bacon and red wine to play up their earthy flavor; sliced celery stirred in at the end adds a fresh, crisp note. The lentils make a terrific bed for the mild, meaty cod fillets.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 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 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper.
- Season the fillets all over with 1/2 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, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 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.
- Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.
Nutrition Facts : Calories 480 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 12 grams, Protein 43 grams, Sugar 4 grams
LENTILS, GARLIC AND TOMATOES
Make and share this Lentils, garlic and tomatoes recipe from Food.com.
Provided by Diana Adcock
Categories Lentil
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large 2 quart pot over medium heat.
- Add garlic and cook until JUST turning golden.
- Add tomatoes and cook down to thick, around 8 minutes.
- Add lentils and 2 1/2 cups water.
- Bring to a boil, cover and reduce heat.
- Simmer 30 minutes.
- Add the salt and lemon juice.
- Mix well.
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