Girls are loving fish at the moment. I fancied something a bit light and summery and this was perfect. The grapes lighten the earthiness of the lentils beautifully.
4 portions cod loin
2 cans green lentils (rinsed and drained)
1 cup chicken stock
1 carrot finely diced
1 celery stalk finely diced
1 shallot finely diced
1 garlic clove minced
handful of parsley finely chopped
handfull of grapes (halved and skinned) and broad beans (blanch and skinned)
Raspberry vinager- 1 tsp
1. Sauté the shallots, carrot, garlic and celery till they soften. Add in lentils and chicken stock and simmer for 5 min. Season. Drain and pop in the fridge to chill down. I made in the morning.. ready for when I needed to cook fish.
2. Lightly coat grapes in raspberry vinegar. When lentils are cold. Add in the fresh parsley, grapes and broad beans. Zest the lemon and squeeze in half of lemon juice. Add a couple tbsps of olive oil. Mix together. Taste and season accordingly.
3. Preheat oven to 170c. Ensure skin of cod is dry. Lightly rub in oil to skin and season. Heat a pan to hot and place fish in skin side down. Hold for a few seconds to ensure even distribution. When skin is crisp remove from heat and pop it in the oven. Depending on thickness 5-7 min. Check with probe. I take out when it goes about 62c.
3. Dress plate. Cod on top. Little more olive oil drizzled and parsley.. serve. Easy as that 👍