Cod with lentils and Iberian ham

Name: Cod with lentils and Iberian ham
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 2 cod fillets; 30g butter; 150g cooked lentils; 1 small carrot (finely chopped); 1 small shallot (finely chopped); 1 celery stick (finely chopped); 2 tsp extra virgin olive oil; lemon juice (1/2 lemon); sea salt; black pepper

Image for Recipe - Cod with lentils and Iberian ham

preparation 10 minutes
cook time 50 minutes
Serves 2

Bring the flavours of the Mediterranean to your kitchen with this warming winter recipe

Recipe provided by the Interprofessional Iberian Pork Association

Ingredients Method

2 cod fillets
30g butter
150g cooked lentils
1 small carrot (finely chopped)
1 small shallot (finely chopped)
1 celery stick (finely chopped)
2 tsp extra virgin olive oil
lemon juice (1/2 lemon)
sea salt
black pepper

Place a pan over medium high heat and add one tsp of olive oil. Pat dry the cod fillets, season with salt and pepper and add to the pan. Cook for 2-3 minutes on each side, while basting with butter.

Remove the fish from the pan and reserve the hot butter & olive oil mix.

Heat one tsp of olive oil in a saucepan and add the chopped vegetables. Season with salt and cook until soft.

Add the cooked lentils, top with 100ml water and continue cooking for 5-10 minutes.

To serve, place half of the lentil mix on each plate, add the cod fillet and slices of Iberian Ham. Season with lemon juice and drizzle over some of the remaining butter & olive oil mix.

Print Recipe

Ingredients

2 cod fillets

30g butter

150g cooked lentils

1 small carrot (finely chopped)

1 small shallot (finely chopped)

1 celery stick (finely chopped)

2 tsp extra virgin olive oil

lemon juice (1/2 lemon)

sea salt

black pepper

Method

Place a pan over medium high heat and add one tsp of olive oil. Pat dry the cod fillets, season with salt and pepper and add to the pan. Cook for 2-3 minutes on each side, while basting with butter.

Remove the fish from the pan and reserve the hot butter & olive oil mix.

Heat one tsp of olive oil in a saucepan and add the chopped vegetables. Season with salt and cook until soft.

Add the cooked lentils, top with 100ml water and continue cooking for 5-10 minutes.

To serve, place half of the lentil mix on each plate, add the cod fillet and slices of Iberian Ham. Season with lemon juice and drizzle over some of the remaining butter & olive oil mix.

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