About this recipe: Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this satisfying dish with warm crusty bread and a mixed salad.
Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.
For cod with mustard lentils, cook the lentils as in the main recipe, omitting the chillies. Mix 125 g (4½ oz) fromage frais or half-fat crème fraîche with 1–2 tbsp Dijon mustard and stir into the cooked lentils. Spread a thin layer of Dijon mustard over the seasoned cod, drizzle with olive oil and grill. Serve on top of the lentils, garnished with grilled cherry tomatoes. * Hake, halibut, salmon or hoki can be used instead of cod.
White fish such as cod is low in calories. Frying it in batter more than doubles the calorie content, whereas brushing it with a little oil and grilling it keeps the fat and therefore calories at healthy levels. * Lentils are classified as pulses, but unlike other pulses they do not need to be soaked before cooking. Lentils are a good source of protein, starch, dietary fibre and B vitamins. Iron absorption from lentils is poor, but vitamin C-rich foods, such as the lemon juice in this recipe, can improve this considerably. Lentils have a low Glycaemic Index. * Thyme has been used as an antiseptic since Greek and Roman times.
Excellent source of niacin, selenium, vitamin B1, vitamin B6. Good source of vitamin B12, vitamin C. Useful source of folate, iron, potassium, vitamin A, vitamin E.
I used green lentils in a tin as they were the only ones I could get but everything else was the same. I had a sweet potato, carrots and swede all mashed together and added as a side dish. The meal was lovely and filling. It is one I will make again. My fiancé is a chef and said "It's delicious!" So that's good enough for me. - 22 Oct 2015