with Orange, Lentils and Herbs
Recipe for pan-seared cod
Delicious and flavorful oven-baked cod with green Puy lentils and a homemade salsa.
This dish is my (Ole Kragekjær Madsen) signature recipe from my book: “Yes Please! 96 Fabulous Master Dishes“.
Together with 31 other former Masterchef contestants, I have co-authored this book, where we all contribute with 3 signature dishes.
Ingredients
Cod
- 400 gram Cod or ling-fillet with skin Zest and juice of half an orange
- 0.5 pcs. Orange zest and juice
- 10 gram Mustard wholegrain
- 27 gram Olive Oil
Lentils
- 250 gram Lentils green Puy lentils
- 100 gram Watercress
- 50 gram Broad leaf parsley chopped
- 50 gram Dill chopped
Salsa
- 50 gram Capers drained and lightly chopped
- 0.25 pcs. Scallion - Spring Onions finely chopped
- 0.25 pcs. Red bell pepper finely chopped
- 0.25 pcs. Bell Pepper green. Finely chopped
- 14 gram Olive Oil
- 21 gram Honey light
- Broad leaf parsley
- Lemon Thyme
- 1 pcs. Lemon juice and zest
Instructions
The Fish
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) fan.
- Place each fillet on baking paper with the skin side down.
- Mix orange juice, mustard, olive oil and spices and sprinkle it over the fillets.
- Pull the sides of the baking paper up and twist the edges together to make individual packets.
- Add salsa under the fish and garnish with whole watercress, dill or basil.
- Place the packets on a baking sheet and bake in the oven for 10 minutes, until the fish is done.
- The fish is done when it 'flakes easily' when you press it with a knife.
- Heat the lentils according to packaging instructions.
- Then mix with orange juice, remaining oil, watercress, herbs and spices.
- Distribute the lentils and top each with a fillet. Add some of the cooking juices left in the paper over the fish.