As the summer is fast approaching, I thought this recipe might be of interest to you.
Active: 35 minutes Total: 45 minutes
3 cups low-sodium no-chicken or chicken broth
1 cup dried black lentils, picked over and rinsed.
3 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
¾ teaspoon salt, divided.
½ teaspoon ground pepper, divided.
6 tablespoons extra-virgin olive oil, divided.
½ cup chopped pecans, toasted.
½ cup thinly sliced radishes
1 medium shallot, thinly sliced.
2 tablespoons chopped fresh mint, plus more for garnish.
2 tablespoons chopped fresh parsley, plus more for garnish.
1 ¼ pounds cod fillet, cut into 4 portions.
¼ cup cornstarch
- Combine broth and lentils in a small saucepan. Bring to a boil, then reduce heat to maintain a low simmer. Cover and cook until the lentils are tender, 15 to 20 minutes. Remove from heat and drain any remaining broth.
- Meanwhile, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl. Slowly whisk in 4 tablespoons oil. Reserve 2 tablespoons vinaigrette in a small bowl.
- Add the lentils, pecans, radishes, shallot, mint, parsley and 1/4 teaspoon salt to the dressing in the medium bowl and stir to combine.
- Pat cod dry and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Dredge the cod in cornstarch, pressing to adhere and gently shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the cod and cook, flipping once, until it’s golden brown and flakes easily with a fork, 8 to 12 minutes.
- Serve the lentil salad topped with the cod and drizzled with the reserved 2 tablespoons vinaigrette. Garnish with more parsley and mint, if desired.
Note: All these recipes can be found in Eaten Well Magazine.
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