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🍽️ Pan-fried Cod on Warm Lentil Salad

450 kcal · 30 min · 4 servings

Ingredients

• Cod, frozen 600 g
• Lentils, green 300 g
• Bay leaves, dried 1 pc.
• Thyme, fresh 5 g
• Carrots 2 pcs.
• Cellery stalks 4 pcs.
• Spring onions 1 bunch
• Pears 2 pcs.
• Butter 3 tbsp
• Balsamic vinegar, light 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Honey 2 tsp
• Oil 1 tbsp

Instructions

1. 1. Thaw the cod in the refrigerator overnight.
2. 2. Place the green lentils in a bowl and cover them with cold water.
3. 3. Let the lentils soak overnight as well.
4. 4. Drain the soaked lentils in a sieve.
5. 5. Put the lentils into a pot.
6. 6. Cover the lentils with about 600 milliliters of water.
7. 7. Add a bay leaf and thyme to the pot.
8. 8. Cook the lentils until soft for about 10 to 15 minutes.
9. 9. Drain the cooked lentils in a sieve.
10. 10. Peel the carrots.
11. 11. Cut off the ends of the carrots.
12. 12. Cut the carrots into strips.
13. 13. Wash the celery stalks.
14. 14. Slice the celery stalks thinly.
15. 15. Clean the spring onions.
16. 16. Remove the ends of the spring onions.
17. 17. Cut the spring onions diagonally into rings.
18. 18. Peel the pears.
19. 19. Core the pears.
20. 20. Dice the pears into small pieces.
21. 21. Heat 1 to 2 tablespoons of butter in a pan over medium heat.
22. 22. Fry the carrot strips for about 3 minutes.
23. 23. Add the celery stalks and spring onions to the pan.
24. 24. Fry the vegetables for another 5 minutes.
25. 25. Season the mixture with vinegar, salt, pepper, and honey.
26. 26. Stir in the cooked lentils.
27. 27. Stir in the diced pears.
28. 28. Rinse the cod.
29. 29. Pat the cod dry.
30. 30. Season the cod with salt and pepper.
31. 31. Heat oil in a pan over medium to high heat.
32. 32. Fry the cod on both sides for about 3 to 4 minutes.
33. 33. Serve the fried cod on top of the warm lentil salad.

Nutrition per serving

• kcal: 450
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 35 g