John Myers
Cod Fillet (fish) with Lentils
The perfect cod fillet (fish) with lentils recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 2 Zucchinis
- 30 g Sun-Dried tomatoes
- 800 g Green lentils (canned)
- 4 Cod fillets
- 4 Lemon Quarter
- 2 Garlic cloves
- 2 tablespoon Olive oil
- 1 tablespoon Freshly chopped thyme
- 200 Milliliters Vegetable broth
- 1 tablespoon Freshly chopped parsley
- (The picture shows the dish for 2 people !!!) Peel and finely dice the onions. Wash the zucchinis, remove the ends and also dice. Peel the garlic and either chop or squeeze it.
- Heat the olive oil in a pan and cook the vegetables together with the garlic and thyme for about 5 minutes until the vegetables are soft.
- Chop the dried tomatoes, drain the lentils and add to the pan with the stock. Put the lid on the pan and simmer again for about 5 minutes.
- In the meantime, rinse the fish and cut it into pieces of equal size. Then add the fish to the pan and cook covered for 10 minutes until the fish is through.
- Finally, serve with parsley and lemon quarters.
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