Toss the sliced Romanesco with olive oil and salt and roast in the oven at 425 for 10-15 minutes until soft.
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.
Add the lentils, stir and add just enough water to cover the lentils.
Bring to a boil then down to a simmer, cover and cook on low heat for 15-20 minutes until the lentils are soft.
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.
Add the butter and the garlic cloves to the pan and start basting the fish with the melted butter with a spoon.
Remove the fish from the pan and let it rest.
To the lentils, add the Romanesco and toss until incorporated.
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!
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