25-Minute Cod with Lentils

Name: 25-Minute Cod with Lentils
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Ingredients: 4 slices bacon, cut into matchsticks; 1/2 medium red onion, thinly sliced; 1 clove garlic, finely chopped; 1/2 cup red wine; Two 15-ounce cans brown lentils, strained and rinsed; 1/2 cup low-sodium chicken broth; 1/4 teaspoon red chilli flakes; 3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves; Salt and freshly ground black pepper; Four 6-ounce skinless cod fillets; 2 tablespoons olive oil; 1 tablespoon unsalted butter

4.00 (22)

⏱ 20 mins 🍽 Serves 4 🏷 Main course

This speedy main course pairs tender cod fillets with a hearty base of lentils cooked with bacon, red onion, and a hint of chilli. The dish is brought together with a simple brown butter sauce, creating a satisfying meal that's full of flavour. It's an ideal choice for a quick yet impressive dinner, serving four people in only 20 minutes.

Ingredients

4 slices bacon, cut into matchsticks
1/2 medium red onion, thinly sliced
1 clove garlic, finely chopped
1/2 cup red wine
Two 15-ounce cans brown lentils, strained and rinsed
1/2 cup low-sodium chicken broth
1/4 teaspoon red chilli flakes
3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves
Salt and freshly ground black pepper
Four 6-ounce skinless cod fillets
2 tablespoons olive oil
1 tablespoon unsalted butter

Method

Place the bacon in a medium saucepan and cook, stirring often, until it just begins to brown, 2 to 3 minutes. Add the sliced onion and chopped garlic, stirring constantly for about 1 minute until fragrant.
Pour in the red wine, bring it to a boil and cook for about 1 minute, stirring to lift any browned bits. Mix in the strained lentils, chicken broth and red chilli flakes, then bring back to a boil.
Cover the pan and cook, stirring now and then, for about 3 minutes until the mixture is saucy. If needed, lower the heat to keep a medium boil. Take off the heat and stir in the sliced celery, celery leaves, 1/2 teaspoon salt and some black pepper.
Pat the cod fillets dry and season all over with 1/2 teaspoon each of salt and pepper. Warm the olive oil in a large nonstick skillet. Once the oil shimmers, place the fillets skinned-side down and cook without moving for 3 to 4 minutes until the underside is crisped and browned.
Turn the fillets over and cook for another 1 to 2 minutes until they just begin to flake. Transfer the cooked fish to a plate and turn off the heat. Add the butter to the hot skillet and let it melt and turn brown.
Spoon the warm lentil mixture into four bowls. Place a cod fillet on top of each portion and finish by drizzling the browned butter over the fish.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

AuthorFood Network Kitchens