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Seared black cod over French lentils with vegetables

Seared black cod over French lentils with vegetables

 10 oz Black Cod, cut in half, skin on
 4 tbsp Butter
 ¾ cup French lentils
 1 Small carrot, small dice
 1 Stalk of celery. small dice
 ½ Yellow onion, small dice
 1 Bay leaf
 3 tbsp Olive oil
 1 Clove garlic, smashed
 1 cup Romanesco, thinly sliced and lightly roasted
Herb Salad
 1 tbsp Parsley leaves
 1 tbsp Borage
 1 Microgreens
 1 tbsp Sage
 Salt and black pepper to taste
1

Toss the sliced Romanesco with olive oil and salt and roast in the oven at 425 for 10-15 minutes until soft.

2

In a saucepan heat 1 tbsp olive oil, add the carrot, celery, onion and bay leaf and cook for five minutes to slightly soften the veggies.

3

Add the lentils, stir and add just enough water to cover the lentils.

4

Bring to a boil then down to a simmer, cover and cook on low heat for 15-20 minutes until the lentils are soft.

5

While the lentils are cooking, heat a sauté pan on the stove and add the remaining oil to it. Season the cod with salt and pepper and place skin side down in the hot pan. Cook for 2-3 minutes and then flip the fish over.

6

Add the butter and the garlic cloves to the pan and start basting the fish with the melted butter with a spoon.

7

Remove the fish from the pan and let it rest.

8

To the lentils, add the Romanesco and toss until incorporated.

9

To assemble, place the lentils and Romanesco to the bottom of a bowl. Top with the fish, skin side up and finish off with a salad of mixed fresh herbs. Enjoy!

Nutrition Facts

Servings 0

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