Cod With Spiced Red Lentils

Katelicous's Note:

This dish has quickly become a family favourite. Easy, healthy and delicious, with just the right amount of spiciness. The recipe as-is can come out more like a stew, so if you want it to be a plate (not bowl) dish, decrease the liquid a little and be careful as the cod releases a lot of water when cooking.

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 3/4 cup red lentil
• 1/4 teaspoon ground turmeric
• 2 1/2 cups fish stock
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon grated ginger
• 1/2 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh coriander
• 1 lb cod fish fillet, skinned and cut into large chunks
• salt, to taste
• lemon wedge (to garnish)

Directions:

1. Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.
2. Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.
3. Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.
4. Serve garnished with chopped coriander leaves and one or two lemon wedges.

Reviews

[Outdoorsy]

Very easy and delicious - even for someone who doesn't like lentils! I used veggie stock not fish (didn't have fish) and found it quite salty. BF didn't think it was salty enough. Will make regularly!

[Rosiegirl]

Delish!! This was my first time making lentils and I chose this receipe because I could only find red lentils at the store. Boy am I glad I did! DH and I both really enjoyed the spicyness of the lentils. My lentils came out really mushy though and it took less time than stated to cook the fish but I think that was becuase I sitll haven't figured out how to "simmer". Made it with Tilapia as that was what we had on hand. Great recipe. Will make again and try it with other types of fish. Thanks for a keeper!

[Balmain Gal]

Delicious and simple - perfect for a tasty mid-week recipe. I found that I had to do the second part of the recipe for a few more minutes than suggested in order to cook the fish through, other than that everything worked perfectly, and I'll be making it again.