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Cod with Puy Lentils

Cod with Puy Lentils

Brought to you by: Young's Seafood
    2 serving

Prep time:

Cook time:

Serves: 2

A delicious and healthy dish of cod with puy lentils in a red wine sauce.
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  • 2 cod fillets
  • 40g unsalted butter
  • 25g carrot, finely chopped
  • 25g celery, finely chopped
  • 25g onion, finely chopped
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 300ml red wine
  • 300ml fish stock
  • ½ tsp sugar
  • ½ tsp plain flour
  • 125g dried puy lentils
  • 1 clove
  • 1 onion, peeled and sliced
  • 2 garlic cloves
  • 1 bouquet garni


Step 1

Put all the ingredients for the lentils into a pan (lentils, clove, onion, salt, garlic and bouquet garnet), cover with water, bring to boil then simmer until tender, for about 20 minutes. Drain and cover to keep warm.

Step 2

For the sauce, melt 25g of butter in a pan and add the carrot, celery and onion.

Step 3

Fry over a high heat for about 5 minutes until the vegetables are well softened, split and set aside in a ramekin size amount of this vegetable mixture and keep warm.

Step 4

Add the red wine to the vegetables that are left in the pan and bring to the boil. Boil until the sauce is reduced to about 1/2 the amount, then add stock, sugar, ground cloves, spices and season with salt, reduce further for a few minutes. Strain the reduced sauce into a clean pan, crush the vegetables to get the flavour out. Mix the remaining 12g of butter with the flour to make a smooth paste (beurre manié).

Step 5

Bring the red wine sauce to the boil and then whisk in some of the paste, a little at a time until all gone. Simmer for 2 minutes until the sauce is smooth and thickened. Adjust the seasoning if necessary. Remove the bouquet garnet. Cover and keep warm.

Step 6

Pre-heat the grill to high. Brush the Cod with a little melted butter and season with sea salt and black pepper. Grill the cod for 5 minutes each side.

Step 7

To serve, spoon the lentils on to 2 warmed plates and place the cod on top. Spoon the sauce around the edge of the plate, sprinkle with chopped chives and the vegetables you set aside in the ramekin.

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