Lentils are versatile and delicious as a side dish. This recipe combines lentils with a tasty, crisp serving of fish. Just the job for a special dish during the week.
Rinse the lentils. Cook them in about 10 minutes until they are half done. Drain the lentils in a colander.
Meanwhile, slice the leek into rings and the shallot into half rings. Slice the carrot into small cubes. Slice the celery into half rings.
Halve the cayenne pepper lengthwise, remove the seeds and finely slice the flesh.
Heat 3 tbsp of olive oil in a large pan. Add the leek, shallot, carrot, celery, cayenne pepper and bay leaves. Fry on a medium heat for 5 minutes. Bring de vegetable stock to the boil.
Add the lentils to the vegetables. Add the wine and a large spoonful of stock. Stir, set to a medium heat and add extra stock from time to time. Simmer for approx. 10 minutes until the lentils and vegetables are tender. Make sure there is enough stock in the pan. The mixture should not be dry.
Place 2 slices of pancetta so they overlap slightly lengthwise. Pat the cod fillets dry with kitchen paper and season with salt and pepper. Warp a piece of cod in the pancetta. Repeat the steps above with the other cod fillet.
Heat the rest of the olive oil in a frying pan. Fry the cod on a medium heat for approx. 8 minutes until the pancetta is crispy and the fish is cooked. Add the butter in the last minute.
Divide the lentils and vegetables over 2 bowls and add the cod. Garnish with the finely chopped parsley.
