Name: Pan-seared fish with lemony lentil salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup dry brown or green lentils; 8 oz cod fillet, patted very dry; 3 oz cucumber, diced; 1/3 cup cherry tomatoes, halved; 2 tbsp red onion, finely diced; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp lemon juice; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 cup water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the lentils, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15 to 20 minutes until tender but still holding their shape. Drain any excess water and let cool slightly.
While the lentils simmer, dice the cucumber, halve the tomatoes, and dice the onion. Finely chop the parsley.
In a mixing bowl, toss the cooked lentils with the cucumber, tomatoes, onion, most of the parsley, and the lemon juice. Add half the remaining olive oil, half of the pepper, and about half of the remaining salt. Taste and adjust seasoning as needed.
Season the cod fillet on both sides with the remaining salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat with the remaining oil. When the oil shimmers, add the fish. For a 1-inch-thick fillet, cook for 3 to 4 minutes without moving it, then flip and cook 3 minutes more until golden. Done when fish flakes easily and is opaque throughout, 145°F.
Spoon the lentil salad onto a plate and set the seared cod fillet on top. Garnish with the rest of the chopped parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes