Cod with Braised Lentils and Prosciutto

Quick and easy white fish recipe that can be used with Cod, Hake and Halibut

Ingredients

• 2 thin slices of prosciutto
• Sunflower Oil for frying
• 2 200g Cod Fillets
• Salt and freshly ground black pepper
• 250g of ready cooked puy lentils
• 20ml extra virgin olive oil
• 100g of diced pancetta
• 1 onion, finely diced
• 1 carrot, finely diced
• 1 leek, finely diced and washed
• 1 celery stick, finely diced
• 1 garlic cloves, peeled and crushed
• Thyme sprig, leaves removed and chopped
• Rosemary sprig, leaves removed and chopped
• 500ml chicken stock
• 40g unsalted butter
• Flat leaf parsley, small bunch finely chopped
• Salt and freshly ground black pepper.

Directions

1. Preheat your oven to 160°C (gas mark 3). Lay the thin slices of prosciutto flat on a baking tray and bake until they become crispy, which will take about 20 minutes.
2. In a heavy-bottomed saucepan, pour in the olive oil and sauté the thick prosciutto along with the vegetables and herbs for about 5 minutes. Then, stir in the lentils, followed by the chicken stock. Bring the mixture to a boil and let it simmer for approximately 10 minutes until you achieve a sauce-like consistency. Set it aside.
3. Next, heat a non-stick frying pan and add the sunflower oil. Pat the cod fillets dry with kitchen paper, season them, and cook them skin-side down for 5 minutes. Flip the fillets and cook for an additional 4 minutes.
4. To serve, warm up the lentils and gently mix in the butter and parsley, then season to taste. Serve the lentils on warm plates, top them with the cod, and finish off with the crispy prosciutto as a garnish.