COD AND LENTILS
Lentils:
1 Cup Dried, green lentils
2 Tbs Unsalted butter
1 Cup Finely chopped onion
3 Cloves Garlic, chopped
½ tsp Salt
4 Tbs Parsley
1 Tbs Fresh lemon juice
¼ tsp Black pepper
Fish:
4 6 oz Cod fillets
Salt and pepper to taste
1 Tbs Unsalted butter
Lemon wedges to garnish
Lentils:
Place lentils in a sacuepan and cover with cold water. Simmer until lentils are tender (up to 25 minutes). Reserve ½ cup of cooking liquid and drain lentils. Melt butter in a heavy saucepan over medium-low heat. Stir in onion, garlic and salt. Cover and cook about 10 minutes. Remove cover and cook an additional 5 - 10 minutes until golden. Stir in cooked lentils and reserved cooking liquid and heat through. Prior to serving, add parsley, lemon juice and pepper.
Fish:
Season cod fillets with salt and pepper. Heat butter in a non-stick skillet over medium-high heat. Sauté the cod, turning once, until just cooked through. (About 3 -4 minutes per side.)
Serve the fish with the lentil sauce and a lemon wedge garnish!
Servings: 4
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