zoom Braised cod with anchovies, leeks & lentils

    Save to your scrapbook

    Braised cod with anchovies, leeks & lentils

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Braised cod with anchovies, leeks & lentils

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars