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The Perfect Crispy Cod with Lentils Recipe

An elegant serving of Crispy Cod with Lentils, paired with a glass of white wine.

A healthy and elegant fish dinner featuring pan-seared and oven-finished cod with a crispy breadcrumb crust. The cod fillets are coated on one side with a Dijon mustard and garlic mixture, then pressed into parsley-seasoned breadcrumbs. The fish is seared crust-side down until golden, then baked. It’s served with a warm lentil salad made with carrots and leeks, and a simple side of fresh arugula.

Ingredients

Scale
  • 2 carrots, halved lengthwise and sliced crosswise
  • 1 large or 2 small leeks (white and light green parts only), halved lengthwise and sliced crosswise
  • Kosher salt
  • 1 (8-ounce) package precooked lentils (about 1 1/2 cups)
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • Freshly ground pepper
  • 1 1/2-pound piece center-cut skinless cod fillet, cut into 4 pieces
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely grated
  • 3 tablespoons breadcrumbs
  • 1 tablespoon finely chopped fresh parsley
  • 4 cups baby arugula (about 2 1/2 ounces)

Instructions

  1. Preheat the oven to 375°F.
  2. Make the Lentil Salad: Combine the carrots, leeks, and 1 cup of water in a medium saucepan; season with salt. Bring to a boil, then reduce to a simmer and cook for about 5 minutes, until the carrots are tender.
  3. Add the lentils to the saucepan and cook, tossing, for 2 to 3 minutes until hot. Remove from the heat.
  4. Add 2 tablespoons each of red wine vinegar and extra-virgin olive oil to the lentil mixture; toss to combine. Season with salt and pepper and set aside.
  5. Prepare and Cook the Cod: Season the cod pieces all over with salt and pepper. In a small bowl, combine the Dijon mustard and grated garlic; spread this mixture on one side of each fish piece.
  6. In a shallow bowl, combine the breadcrumbs and chopped parsley. Press the mustard-coated side of each fish piece into the breadcrumb mixture to create a crust.
  7. Heat 2 tablespoons of olive oil in a large ovenproof nonstick skillet over medium-high heat. Place the cod in the skillet, crumb-side down, and cook for about 3 minutes until golden brown.
  8. Carefully flip the fish. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, until the fish is cooked through.
  9. Assemble and Serve: While the fish bakes, toss the arugula in a large bowl with the remaining 1 teaspoon each of vinegar and olive oil; season with salt and pepper.
  10. Divide the arugula among four plates. Top with the warm lentil mixture.
  11. Serve with the crispy cod alongside or on top of the lentils and salad.

Notes

  • Using pre-cooked lentils is a major time-saving shortcut for the warm salad component.
  • An ovenproof skillet is essential for this recipe, allowing you to sear the fish on the stovetop and then transfer it directly to the oven.
  • Rotating the skillet on the stovetop while searing the crust can help ensure even browning.

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