Cod and Puy Lentils

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Serves 2⁠


375g cod loins, skinless & boneless⁠

1 shallot, finely diced⁠

3-4 garlic cloves, minced⁠

Knob of butter

Drizzle of oil (I use cold pressed rapeseed oil)⁠

250g puy lentils, ready to eat⁠

60g green beans, sliced into 0.5cm peices⁠

1 carrot, finely diced⁠

1 veg stock cube

2-3 tspn capers⁠

Splash boiling water⁠

2-3 thyme sprigs

8-10 chives, cut finely⁠

3 tbsp sage tricolor leaves

Salt & pepper⁠


For the fish⁠

1. Pat dry the cod and place in a shallow baking dish. Drizzle with some oil, throw over the garlic, half of the sage leaves and season. ⁠

2. Roast in a preheated oven at 180C fan for about 15-17 mins, until the fish is opaque and flakes easily with a fork.⁠

For the butter sauce (optional)⁠

1. Prepare the butter sauce in a small saucepan. Throw in a good knob of butter and heat on a low-medium heat until melted. Throw in the capers and sage leaves and cook for about 1 min. Season.⁠

For the puy lentils⁠

1. Drizzle some oil in a pan, throw in the shallot and cook over a medium heat for about 3 minutes until soft.⁠

2. Add the carrots and beans and cook these for about 4-5 minutes. Throw in the chives and thyme sprigs ⚠️ Remember to remove the woody sprigs before serving ⚠️ ⁠

3. Add in the puy lentils and with your fingers, squash up the stock cube as you add this in. Stir the puy and veg together and pour in a small splash of boiling water and cook for 1-2 mins until the stock has been absorbed.⁠

Place the garlicky cod over the herby puy, drizzle over that warm butter sauce and enjoy!

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