I love nutty little puy lentils. They're so quick to cook and ridiculously good for you, which is a bonus if you've mainly eaten cake for the last couple of days.
This dish has really toothsome textures, the rough lentils and crunchy kale making a good foil to the tender cod. My new favourite supper!
PAN FRIED COD WITH TAPENADE, LENTILS AND KALE
2 chunky pieces of cod/ hake/ halibut or other meaty white fish
15g butter and 3 tsp light olive oil
80g finely sliced kale
1 clove of garlic, finely chopped
80g puy lentils
1 tsp vegetable bouillon powder, and 500ml water
1 bay leaf
~for the tapenade
½ cup kalamata olives
¼ cup capers
1 clove garlic
1 tbsp parsley
1 tbsp whole black peppercorns, soaked in water, preferably overnight
1 anchovy fillet
2 tsp lemon juice
1½ tbsp extra virgin olive oil
1) First place the lentils, bay leaf, bouillon and water into a pan and simmer over a medium heat until tender, about 15 minutes. When the lentils are cooked, drain in a sieve and set aside.
2) Meanwhile, make the tapenade by roughly chopping the peppercorns on a large board with a very large knife. Place all the other ingredients, except the lemon juice and oil, onto the board and chop together until well mixed but while it still has some texture. Place in a bowl and stir in the oil and lemon juice.
2) Heat one teaspoon of the oil in a pan (which has a lid) and fry the garlic for a minute before adding the kale and a tablespoon of water. Steam over a medium heat for abotu 5 minutes, until the kale has softened, then stir into the lentils.
3) Heat the remaining oil and butter in a frying pan until frothy then add the cod, spooning the juices over as the fish cooks. Spoon some of the lentil and kale mixture onto two plates, follow with a cod fillet, and top with a few spoons of the tapenade.