Cod With Spiced Red Lentils Recipes

CRISPY COD WITH LENTILS

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.

25-MINUTE COD WITH LENTILS

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.

SPICED BUTTERMILK COD WITH LENTIL

Steps:

• MARINATE THE FISH:
• In a frying pan, toast the cumin, coriander and fennel seeds until their aroma is released. Transfer to a spice grinder, along with the chile flakes, cardamom, 1/2 tsp of salt and pepper. Grind to a powder and transfer to a mixing bowl. Pour over the buttermilk, stir to combine, then add the pieces of cod, making sure all of the fish is submerged. Cover with plastic wrap and leave in the fridge to marinate for 4 to 6 hours. Do not leave overnight or the fish will break down.
• TOAST THE MUSTARD SEEDS:
• Place a small pan for which you have a lid over medium-high heat. Once hot, add the mustard seeds and cover with the lid. When you hear the popping begin, after about 1 minute, remove the pan from the heat and give it a little shake. Leave the lid on for another minute before transferring the seeds to a bowl and setting aside.
• COOK THE LENTIL:
• Place the ghee in a medium saucepan over medium heat. Add the urad dal and fry for 2 minutes stirring often, until fragrant. Add the onions along with 1/4 teaspoon of salt, and cook over medium heat for 8 minutes, until they are soft but have not taken on any color.
• Add the garlic, tomato paste, ginger, chiles, and curry leaves and cook for another 5 minutes, stirring from time to time, adding a tablespoon or so of water to the pan if the mixture starts to stick to the bottom.
• Add the tomatoes and cook for about 15 minutes, stirring from time to time until they have broken down and started to caramelize.
• Add the toasted mustard seeds, pour over 1/3 cup of water, and cook for another 5 minutes, stirring once or twice until the tomatoes have completely softened.
• Transfer the mixture to the large bowl of a food processor with 2 teaspoons of salt and a good grind of black pepper. Pulse a few times then return to the pan and set aside until ready to use. (I use an immersion blender right in the pot.)
• Preheat the oven to 425 F.
• BAKE THE COD:
• Take the cod out of the marinade and lay the pieces on a foil-lined baking sheet. Place in the oven and roast for 8-10 minutes, then broil for a final 2 minutes, until the fish is cooked through.
• Return the dal to the heat just before serving, and add the spinach. Stir for 30 seconds, just to wilt the spinach, and spoon onto individual plates. Top with cod, finish with a drizzle of olive oil, and serve with the lemon wedges.