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–+ servings
Servings: 2 persons

Pan-Seared Cod

with Orange, Lentils and Herbs
Author: Gourmetchefen
Keyword: Cod, Cod Fillet, Dinner, Fish, Lentils
Prep Time: 5 minutes
Cook Time: 20 minutes
Metric - US Customary

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. 
  •