Roast Cod with Lentils
Years ago we cooked sea bass with a chorizo crust on a beach in Patagonia and this dish is inspired by that, it's a touch of surf and turf if you like - cod and chorizo make good partners and this dish has a Spanish vibe to it. Quick, healthy and very good to eat.
- 4 x 150g skinned cod loin fillets
- 1 tsp dried thyme
- 150g cooking chorizo, diced
- 50ml Marsala or sherry
- 300g cherry tomatoes
- 250g cooked puy lentils
Preheat the oven to 200℃/Fan 180℃/Gas 6. Season the cod fillets with salt and pepper and brush them on both sides with a little olive oil. Sprinkle over the thyme, then roast the cod in the oven for 12-15 minutes until it's just cooked through. Remove the cod from the oven and set it aside.
While the cod is roasting, put the chorizo in a frying pan and cook it over a medium heat until it has browned on all sides and has rendered out plenty of oil. Strain off most of the oil, then discard it.
Turn up the heat and add the Marsala or sherry to the pan. Allow it to bubble up for a moment or so, then add the cherry tomatoes and heat until the cherry tomatoes have plumped up and almost look ready to burst. Add the lentils and stir them into the tomatoes until warm.
Pile the lentils, chorizo and cherry tomatoes on warm plates and top with the roasted cod. Serve with lots of green vegetables.
HAIRY BIKER TIP: Using ready-cooked lentils is quick and easy, but if you want to cook your own you will need about 100 grams or so.