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Sautéed Cod With Lentils

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Sautéed Cod With Lentils

Sautéed Cod With Lentils

amanda

Equipment

  • "Frypan", "A versatile frying pan suitable for sautéing various ingredients including cod fillets."

  • "Collapsible Cookware Set", "A set that includes a frypan and other essential cookware, ideal for small kitchens or camping."

  • "Sauté Pan with Lid", "A non-stick sauté pan designed for easy cooking and flipping of delicate items like fish fillets."

  • "Silicone Sous Vide Bag Set", "Used for precision cooking, sous vide method can be applied to cod fillets ensuring perfect doneness."

  • "Heatproof Silicone Spatula", "A durable and heat-resistant tool to flip or move delicate foods like cod without sticking."

  • "Digital Kitchen Scale", "For precise measurements of ingredients, ensuring the right balance in a recipe."

  • "Nonstick Cooking Mat", "Great for preventing sticking when working with ingredients like cod or lentils, especially on nonstick surfaces."

  • "Chef's Knife", "A versatile knife for prepping ingredients, including cutting fish and vegetables like onions or potatoes that could accompany the dish."

  • "Mortar and Pestle", "For crushing spices or garlic that can enhance the flavor of the dish."

  • "Digital Cooking Thermometer", "To check the doneness of the cod fillets without overcooking, ensuring a perfect sauté."

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

Instructions

1

Instruction 1

Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.
2

Instruction 2

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. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.
3

Instruction 3

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

Instruction 4

Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.
5

Instruction 5

Pat fish dry and sprinkle with salt and pepper.
6

Instruction 6

Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.
7

Instruction 7

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