fish · oven · hob · ~50 min
Brown-Butter Cod with Mustard Lentils, Honey-Roast Carrots & Dill Yogurt
Cod loin basted in nutty brown butter, on warm green lentils cooked in stock and white wine with shallot, mustard and spinach, alongside cumin-honey roast carrots and a lemony dill yogurt.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1460 | 130 g | 138 g | 42 g |
| Partner | 590 | 48 g | 58 g | 18 g |
Ingredients for 2
Method
Roast the carrots 30–35 min 35 min
Heat the oven to 210°C fan. Toss the carrots with 1 tbsp olive oil, the cumin, honey and ½ tsp salt on a lined tray. Roast 30–35 min, turning once, until caramelised at the edges.
Start the lentils (25 min) 25 min
Rinse the lentils. In a saucepan, soften the shallots in 1 tbsp olive oil over medium heat for 3 min. Add the lentils, wine, stock, bay leaf and thyme. Bring to the boil, then simmer uncovered 22–25 min until tender but holding their shape; add a splash of water if it dries out.
Make the dill yogurt 3 min
Mix the yogurt with the dill, the lemon zest, half the lemon juice and a pinch of salt.
Finish the lentils 2 min
Remove the bay leaf. Stir in the mustard, the spinach (it wilts in 1–2 min), the remaining lemon juice, ½ tsp salt and plenty of pepper. Keep warm off the heat.
Pan-fry the cod 6–8 min 8 min
Pat the cod very dry and season with ½ tsp salt. Heat a non-stick pan over medium-high, add the butter and, once foaming, the cod. Cook 4 min without moving until golden, flip, then cook 2–4 min more (depending on thickness), spooning the browning butter over the fish. It's done when it flakes and reaches 55–60°C inside.
Plate and split
Matthias: 3 cod portions (about 445 g raw) with the pan butter, three-quarters of the lentils, 60% of the carrots and two-thirds of the yogurt. Partner: 1 cod portion and the rest.