This is a great weeknight meal; it uses a few store cupboard ingredients, it’s a bit different, and it’s a great way to get your weekly fix of fish and lentils.
The recipe I loosely followed was initially from BBC Good Food – I didn’t have any mint when I made it but will definitely include it next time! The cod we used was from frozen and I think it was still pretty tasty. We poached the cod in milk, which I think does help with flavour intensity so use milk rather than water if you can.
Ingredients for two:
- 2 – 4 cod fillets
- milk for poaching
- 2 tbsp olive oil or preferred cooking oil
- 4 thick slices bacon or two chorizo cooking sausages, cut into strips
- 300g peas
- 410g can puy lentils, drained
- juice of 1 lemon and wedges to serve
- large handful mint leaves
What to do:
- Set the cod poaching: place in pan with enough milk to cover and some seasoning (I used bay leaves, salt, pepper and some dried green herbs). Keep an eye on it while cooking to make sure it doesn’t overboil. It’ll need about 8 minutes, with an internal temperature of 175F.
- Heat the olive oil cook the bacon or chorizo until crisp (about 5 mins).
- Then turn the heat down and add the peas. Cover and braise for 5 minutes until the peas are tender.
- Add the lentils and cook until heated, then remove from the heat and dress with lemon juice.
- Stir the mint through just before serving. The fish should be done by now, so check this and add to the plate when ready.