Seafood is associated more with warmer months, largely due to the connections people make with tucking into fresh seafood whilst on their holidays. However by using the right ingredients you can create delicious winter warmers that will add some comfort to those cold evenings. This cod recipe is one of those dishes and guaranteed to go down a storm.
Lentils are a great ingredient and are extremely useful, they are great in indian cooking, for thickening a soup and in this case as a healthy base of a meal. They are also really good value so it is definitely worth buying a pack for your store cupboard. They do take a while to cook so it is a good idea to make them over the weekend to use throughout the week and will result in a speedy dinner. Another way to make this recipe even quicker is to use a sachet of puy lentils.
We have used cod here which is back on the sustainable list after 20 years, so there has never been a better time to get it back in your kitchen. Stocks of cod in the North Sea fell massively in the past decade, and were almost lost forever. But the good news is they are now in a great position and UK cod has been labelled sustainable for the next five years.
- 1 diced onion
- 2 tablespoons of olive oil
- 200g green lentils
- 1/2 a chorizo ring
- 200g diced plum tomatoes
- 100ml chicken stock
- 2 cod fillets
- 10 asparagus spears
- 1 garlic clove
- Start off by cooking the lentils according to the packet instructions (is cooking fresh).
- Once the lentils are cooked rinse in cold water (do this with the puy lentils too).
- Then in a saucepan heat one tablespoon of olive oil and when hot add a diced onion.
- Cook down for about five minutes until the onion is soft and getting some colour.
- Finely dice the chorizo and garlic and add to the pan.
- Once the chorizo oil starts to colour the pan add the plum tomatoes. Cook for two minutes before adding the chicken stock.
- Leave to simmer for 10 minutes before getting a pan ready for the asparagus and cod.
- Put a saucepan on the hob and bring to a high heat.
- Snap the asparagus to remove the woody stalks.
- Add the asparagus and keep turning every minute or so for around six minutes. You want the asparagus to have a bit of crunch to it still and to have kept its colour. Set aside whilst you cook the fish.
- Oil the fish with the remaining olive oil and season.
- Place in the pan skinside down and leave to cook for three minutes on a high heat. Don’t be tempted to check the fish or move the fish before then as the skin will end up getting stuck to the pan.
- After three minutes turn the fish to the other side and cook for a further two minutes. Set aside for a couple minutes whilst you plate up.
- Tuck in!