Cod and lentils Recipe

Name: Cod and lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g (28.2oz) 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 (1.1fl oz) amontillado Sherry wine; 1 tsp Sweet pimenton; 1 handful flat parsley leaves; 1 pinch Salt & pepper

Servings: persons

800 g (28.2oz) 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 (1.1fl oz) amontillado Sherry wine
1 tsp Sweet pimenton
1 handful flat parsley leaves
1 pinch Salt & pepper

1
Drain the lentils from their liquid and put aside.
2
Thinly slice garlic and onion and begin frying these over a medium heat until light golden.
3
Sprinkle in the sweet pimenton and quickly add the lentils and the shot of Sherry wine.
4
Season with salt and pepper and add the flat parsley just before turning off the stove.
5
Place another non-stick pan over a medium heat, pan fry the cod skin side down with a drizzle of olive oil.
6
for around 5 minutes (depending on the thickness of the loin) before turning over and cooking for a further minute or so.
7
Season to your liking.
8
Serve the cod with the lentils and a drizzle of Spanish olive oil on the top.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 800 g (28.2oz) cod, 1 Packet or tin of cooked lentils, 5 cloves of garlic, 2 red chillies, and more.

Yes, Cod and lentils falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod and lentils

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