Cod with spinach lentils and horseradish dip

Ingredients for 2 servings:

• 300 g cod fillet(s)
• some flour
• 2 tbsp butter
• 1 tbsp rapeseed oil
• 2 tbsp, heaped onion(s), finely diced
• 2 cloves garlic, finely chopped
• 350 ml vegetable stock
• 125 g lentils, red
• 200 g baby leaf spinach
• 200 g Greek yogurt
• 50 g tomato(s), pitted, diced
• 1 ½ tsp horseradish from the jar
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

also very easy to make with other fish fillets

Heat the oil and sauté the onions and garlic. Deglaze with the stock, add the lentils, and simmer gently for about 20 minutes. The stock should be almost absorbed. Trim and wash the spinach leaves and spin dry thoroughly. Add to the lentils, mix, allow to wilt, and bring to a boil briefly. Season with salt and pepper. Mix the yogurt with the diced tomatoes and horseradish and season to taste. Coat the cod in flour, season, and fry in butter. Serve on plates. Serve with the dip separately. Potatoes go well with this dish.