Cod and lentils

Directions

1. 1
   Drain the lentils from their liquid and put aside.
2. 2
   Thinly slice garlic and onion and begin frying these over a medium heat until light golden.
3. 3
   Sprinkle in the sweet pimenton and quickly add the lentils and the shot of Sherry wine.
4. 4
   Season with salt and pepper and add the flat parsley just before turning off the stove.
5. 5
   Place another non-stick pan over a medium heat, pan fry the cod skin side down with a drizzle of olive oil.
6. 6
   for around 5 minutes (depending on the thickness of the loin) before turning over and cooking for a further minute or so.
7. 7
   Season to your liking.
8. 8
   Serve the cod with the lentils and a drizzle of Spanish olive oil on the top.