Pan-Seared Cod with Radish & Lentil Salad
Fish Recipes
This container burned cod coordinates with an entire grain mustard vinaigrette for a pop of tart flavor that hoists this just cooked piece of fish.
Cooking Ingredients
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3 cups low-sodium no-chicken or chicken broth
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1 cup dried black lentils (see Tip), picked over and rinsed
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3 tablespoons red-wine vinegar
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2 teaspoons whole-grain mustard
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¾ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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6 tablespoons extra-virgin olive oil, divided
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½ cup chopped pecans, toasted
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½ cup thinly sliced radishes
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1 medium shallot, thinly sliced
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2 tablespoons chopped fresh mint, plus more for garnish
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2 tablespoons chopped fresh parsley, plus more for garnish
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1 ¼ pounds cod fillet, cut into 4 portions
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¼ cup cornstarch
Cooking Direction
- Join stock and lentils in a little pot. Heat to the point of boiling, then diminish intensity to keep a low stew. Cover and cook until the lentils are delicate, 15 to 20 minutes. Eliminate from intensity and channel any leftover stock.
- In the mean time, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl. Gradually race in 4 tablespoons oil. Hold 2 tablespoons vinaigrette in a little bowl.
- Add the lentils, walnuts, radishes, shallot, mint, parsley and 1/4 teaspoon salt to the dressing in the medium bowl and mix to join.
- Wipe cod off and sprinkle with the excess 1/4 teaspoon each salt and pepper. Dig the cod in cornstarch, squeezing to stick and delicately shaking off any abundance. Heat the leftover 2 tablespoons oil in a huge nonstick skillet over medium-high intensity. Add the cod and cook, flipping once, until it's brilliant brown and pieces effectively with a fork, 8 to 12 minutes.
- Serve the lentil salad finished off with the cod and sprinkled with the saved 2 tablespoons vinaigrette. Decorate with more parsley and mint, whenever wanted.