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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (336g) Recipe makes 4 servings |
||
| Calories 312 | ||
| Calories from Fat 88 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.8g | 15% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 4.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 50mg | 16% | |
| Sodium 293mg | 12% | |
| Potassium 934mg | 26% | |
| Total Carbohydrate 23.2g | 7% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 0.2g | ||
| Protein 32.9g | 65% | |
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Ingredients
- 3/4 cup red lentil
- 1/4 teaspoon ground turmeric
- 2 1/2 cups fish stock
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons cumin seeds
- 1 tablespoon grated ginger
- 1/2 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh coriander
- 1 lb cod fish fillet, skinned and cut into large chunks
- salt, to taste
- lemon wedge (to garnish)
Directions
1
Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.2
Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.3
Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.4
Serve garnished with chopped coriander leaves and one or two lemon wedges.
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Chef #907361
On Jul 30, 2008
Delicious and simple - perfect for a tasty mid-week recipe. I found that I had to do the second part of the recipe for a few more minutes than suggested in order to cook the fish through, other than that everything worked perfectly, and I'll be making it again.
From: Lateshow9
On Jul 5, 2008
This is simple, healthy, and will certainly become a staple in your home in no time. It is spicy, but not overwhelmingly...so be prepared for that. My wife can handle above average spice and really enjoyed it. I threw in some scallops that I had in the fridge and they ended up tasting just as fabulous as the cod. I think this would work well for just about any white fish.
From: flying_kiwi
On Apr 13, 2008
Second time round making this. Excellent recipe cause the kids loved it! Thanks for submitting
From: AJO
On Jan 14, 2006
Yum, Yum, Yum. This dish is fantastic and easy. The spices in the lentils are wonderful, and it really is enough to spice up the fish (which I was worried about- the fact that the fish has no spices or flavorings at all)- but it worked out just great. We also took the other rater's tip and added broccoli at the same time as the fish, and it steamed up nicely. So great to not have to use another dish. The lid to the pan does not fit exactly, but this helped to have the meal not be soupy at all, even with using all the liquids called for. The lemon for the top really finished it off great. I think that was perfect for us. Also, used veggie stock, as that what we had and it worked fine. Thanks for sharing, will make this again for sure.
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