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  • 1 cod fillet

  • 50g puy lentils (pre-cooked from a tin or pouch)

  • ½ carrot, diced

  • ½ stick of celery, diced

  • ½ an onion, diced

  • 1 small glass white wine

  • Fresh herbs mixed

  • 1 clove garlic

  • Vegetable stock

  • Bay leaves

  • 2 tbsp breadcrumbs

  • 2 tbsp extra virgin olive oil


  • 1.

    Heat half the oil in a large pan and add the diced vegetables. Cook until soft, about 3-4 minutes, stirring to ensure they don’t stick. Add the lentils and bay leaves, stir a couple of times and then add the white wine and stock and cook until the stock has been absorbed/reduced.

  • 2.

    Blend together the garlic, herbs and breadcrumbs with some extra virgin olive oil.

  • 3.

    Pan-fry the cod for 2 minutes each side and then press down the herb mixture using with your fingers making sure you have an even distribution of the mix. Place under a hot grill.

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