Devilled cod fillets on a bed of Puy lentils

Bacalao al curry con lentejas Puy

This recipe works well with other boneless flaky white fish fillets from the cod family, such as haddock, hake, whiting and pollack. Puy lentils are smaller than other types, with a slightly blue-green tinge and a peppery flavour. They tend to hold their shape well after cooking, which makes them perfect for using in salads.

SERVES 2

2 fresh cod fillets of an even thickness (200 g/7 oz each)

1 leek, pale part only, washed, dried, and thinly sliced

2 garlic cloves, crushed

1 carrot, finely diced

1 teaspoon salt

olive oil

white wine

250 g (9 oz) cooked Puy lentils

1 small handful flat-leaf parsley or coriander (cilantro) leaves, chopped

FOR THE MARINADE

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 teaspoon sugar

¼ teaspoon sea salt flakes

¼ teaspoon freshly ground black pepper

½ teaspoon paprika

1 teaspoon mild Madras curry powder

To make the marinade, combine all of the ingredients in a bowl. Add the fish fillets, rub the marinade over them and leave them in the bowl to absorb the flavours while you make the rest of the dish.

Put the leek, garlic, carrot, salt and a dash of the olive oil into a frying pan over medium heat and cook for 3–4 minutes, until the leek is soft and translucent. Add a dash of the wine and cook for 1–2 minutes, stirring regularly, then add the lentils and cook for 2–3 minutes, until warmed through. Cover and set aside.

Heat a non-stick frying pan over medium–high heat. Put the cod fillets into the pan, skin side down, and cook for 2–3 minutes, until the edges turn white. Gently turn the fillets over and cook for 2–3 minutes on the other side.

To serve, spoon a bed of lentils in the centre of each plate and put a cod fillet on top. Sprinkle over the parsley or coriander.