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Braised cod with anchovies, leeks & lentils
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25g unsalted butter
4 x 150g pieces cod loin
2 large leeks, trimmed and thinly sliced
2 cloves garlic, crushed
4 anchovy fillets, drained and finely chopped
1 Knorr Fish Stock Pot
25g pack flat leaf parsley, chopped
400g can essential Lentils
1. Preheat the oven to 200ºC, gas mark 6. Heat half the butter in a frying pan and briefly fry the cod portions on both sides. Lift out onto a plate, add the leeks to the pan, season and cook for 3 minutes to soften. Add the garlic and cook for another 1 minute. Tip the leeks into a shallow, ovenproof dish or roasting tin and bake for 10 minutes.
2. Add the anchovy fillets, stock pot, three-quarters of the parsley, the lentils and 300ml water to the frying pan and bring to the boil.
3. Pour the contents of the frying pan over the leeks and position the fish on top. Bake for 18-20 minutes until the fish is cooked through. Serve scattered with the remaining parsley.
Cook’s tip When you need small quantities of anchovy fillets in a recipe, buy a jar rather than a can and it will keep in the fridge for several weeks.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in November 2019.