Instructions
Follow the steps and taste along the way.
Cook the lentils
Rinse the lentils, place them in a pot, and cover with 1,200 ml of water. Bring to a boil, then simmer for 20 to 25 minutes, until tender but still holding their shape. Drain.
Prepare the vegetables and lemon
Halve the fennel, remove the tough core, and cut it into thin slices. Cut the carrot into thin half-moons and finely chop the shallot. Zest the lemon and measure out 30 ml of juice. Chop the parsley.
Sauté the vegetables and combine with the lentils
Heat 10 ml of olive oil in a large skillet. Add the fennel, carrot, and shallot and sauté over medium heat for 7 to 8 minutes. The fennel should soften and brown slightly at the edges, while the carrot remains a little firm. Stir in the drained lentils, capers, lemon zest, 30 ml of lemon juice, 3 g of salt, and 0.5 g of pepper. Heat for another 2 minutes.
Sear the cod
Pat the fillets dry with a paper towel, then season both sides with the remaining 2 g of salt and 0.5 g of pepper. Heat the remaining 20 ml of olive oil in a second skillet. Sear the cod over medium-high heat for about 3 to 4 minutes per side, depending on thickness. It is done when opaque and easily flakes apart.
Finish and serve
Stir the chopped parsley into the warm lentils. Divide them among four plates and top with the seared cod. Serve immediately while the fish is hot and the lentils are warm.
