Pan-fried cod with lentils

Name: Pan-fried cod with lentils
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 260 g No.1 Cod Loin; 2 tbsp olive oil; 25 g butter, diced; 1 lemon, juice of ½, plus ½ cut into wedges, to serve; 250 g pack ready-to-eat puy lentils; ½ tbsp sherry vinegar; 1 small Essential Red Onion, finely diced; 1 large red chilli, deseeded and finely diced; 25 g pack flat leaf parsley, roughly chopped

Our line-caught No.1 cod loin is chunky and succulent with a delicate flavour – perfect for pan-frying.

4.5 out of 5 stars(12) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

260g No.1 Cod Loin
2 tbsp olive oil
25g butter, diced
1 lemon, juice of ½, plus ½ cut into wedges, to serve
250g pack ready-to-eat puy lentils
½ tbsp sherry vinegar
1 small Essential Red Onion, finely diced
1 large red chilli, deseeded and finely diced
25g pack flat leaf parsley, roughly chopped

Warm a frying pan over a medium heat.Season the two fillets with salt. Add 1 tbsp oil to the pan and once hot add the fish, skin-side up. Press down gently with the back of a fish slice. Fry for 3 minutes or until the flesh is a deep golden colour.
Carefully turn the fish over and cook for a further 2 minutes, before adding the butter and lemon juice. Cook for another minute, basting with the butter, until the fish is opaque and cooked through.
Meanwhile, cook the lentils according to pack instructions. Mix with the remaining oil, vinegar, onion, chilli and parsley. Season to taste.
Serve the fish over the lentils with any pan juices spooned over and extra lemon wedges on the side.

Typical values per serving when made using specific products in recipe