Do you have some cod in your freezer looking for an escape?? If so, well then you have landed on the perfect recipe! If not, go out and get some so you can amaze your family with this dish! I love my new fish creation because it is knee deep in a healthful variety of nutrients AND it provides sweet, yet savory flavors in every mouth-watering bite! And I know YOU will appreciate the simplicity of the preparation and the compliments you are sure to receive after serving this for dinner tonight!
Cod with Lentils
- 4 – 6 oz pieces of cod or halibut
- 1 t chipotle pepper flakes
- 1T EVOO
- 3 cloves garlic, diced
- 1 c frozen or fresh green peas
- 1 c finely chopped white cap mushrooms
- 3/4 c dried slit green peas
- 1/2 c yellow lentils
- 2 1/2 c chicken broth
- 1/4 c dry white wine
- 1 T dried tarragon or 3 T chopped fresh
- 1 large yellow onion, finely chopped
- 1 t sea salt
- 1 t freshly ground pepper
Heat 1 T EVOO in a large non-stick saute pan over medium. Add the chipotle pepper flakes, 1/2 t salt and onion and sweat it out for about 7 minutes. Stir in the garlic, mushrooms, and tarragon and continue cooking for 5-7 minutes. Mix in the white wine, chicken broth, dried peas, and lentils and cover with a lid for about 15 minutes. Add the peas and continue to cook covered for another 15 minutes, stirring occasionally.
While the veggies are cooking in the broth, get the fish out of the fridge and sprinkle with sea salt and black pepper–add some hot pepper flakes to the fish if you like!
Now it is time to add the fish to the saute pan. Push the veggies to the side of the pan and place the fish in the broth. Now scoop the veggies over the fish and drizzle the broth over the fish. Cover and continue cooking over medium/low for about 5 minutes. Uncover the pan and baste the fish with more broth. Add more veggies to the top of the fish if needed and cook for another 7 -10 minutes.
When you are ready to serve, put a large spoonful of the veggies on your plate and set the fish on top. Add a sprinkle of the veggies to the top of the fish to garnish. Serve with a nice green salad and a cool glass of chardonnay or sauvignon or fume blanc.