Sauteed Cod With Lentils

Name: Sauteed Cod With Lentils
Ingredients: 1 cup (7 ounces) dried lentils (preferably French green lentils often called lentilles du Puy); 2 tablespoons unsalted butter; 1 cup finely chopped onion (1 large); 2 large garlic cloves, chopped; 3/4 teaspoon salt; 3 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon fresh lemon juice; 1/4 teaspoon black pepper; 1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling; 4 (5- to 6-ounces) pieces cod fillet (3/4 to 1 inch thick); 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1 tablespoon unsalted butter; 1 tablespoon olive oil; Garnish: lemon wedges; chopped fresh flat-leaf parsley

15 ingredients

10 steps

Ingredients

1 cup (7 ounces) dried lentils (preferably French green lentils often called lentilles du Puy)
2 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
2 large garlic cloves, chopped
3/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling
4 (5- to 6-ounces) pieces cod fillet (3/4 to 1 inch thick)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
Garnish: lemon wedges; chopped fresh flat-leaf parsley

Directions

1

Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil.
2

Simmer, uncovered, until lentils are just tender, 12 to 25 minutes.
3

Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.
4

While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes.
5

Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.
6

Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.
7

Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.
8

Pat fish dry and sprinkle with salt and pepper.
9

Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then saute fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.
10

Serve fish with lentils and drizzle with additional extra-virgin olive oil if desired.