Recipe: Braised lentils with spiced baked Cod

Here’s an easy midweek dinner that’s comforting to anyone. A hearty, healthy bowl of rich lentils and cabbage with a flaky spiced fillet of cod. Nduja is available in most supermarkets these days but if you can’t get it you can use fresh pesto instead.

(serves 2)


2 skinless, boneless cod fillets
2 Tbsp nduja paste
200g Puy lentils, rinsed and drained
Half a small savoy cabbage, finely sliced
Half a leek, finely diced
1 celery stick, finely diced
1 shallot, finely diced
The leaves and stalks from a small bunch of parsley, separated and finely chopped
1 Cumberland sausage, skin removed
25g unsalted butter
500ml hot Chicken stock
Juice of half a lime
Olive oil
Salt and pepper


Heat a lug of olive oil in a deep sided saute pan over a medium heat, add the sausage meat and break it up using a wooden spoon. Fry for 3-4 minutes until browned and golden in colour. Add the leek, celery and shallots and fry for 5-6 minutes until soft and translucent. Add the parsley stalks to the pan along with the cabbage and half the butter. Cook down the cabbage for 5 minutes, stirring, then add the drained lentils to the pan along with the chicken stock. Stir well to combine, place a lid over the pan and simmer for 25-30 minutes checking the pan regularly and topping up with extra stock if the pan is running dry. The finished lentils should be slightly loose, season them well with salt and pepper, the chopped parsley leaves and a squeeze of lime juice. Keep warm.

Pre-heat the oven to 180°c. Season the cod lightly and place onto baking parchment and onto a baking sheet, top each fillet with a layer of nduja. Place in the oven and bake for 7-8 minutes until the fish is cooked through and flaky.

Once the fish is cooked serve the lentils in bowls with a fillet of cod on top.



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