Madhouse recipe : Cod with Spicy Puy Lentils

Having sent me through a roll of their Non Stick Foil to try out, Bacofoil provided me with a recipe for Cod with Spicy Puy Lentils. I'd already tested out the non stick foil when I made these absolutely scrumptious Cherry Muffins, so this time, I had another trick up my sleeve.

These Easy Cook Foil Bags that can be used in the oven or on a barbecue.

They're big enough to create a family meal - I managed to fit this large piece of cod into it easily, along with some herbs.

I put it in an ovenproof dish rather than on a baking tray because I was worried it would leak everywhere, either during cooking or when I served it, but it's actually very sturdy and nothing leaked or dripped at all. Great for reducing the washing up !

Another great feature is the resealable viewing window. You can open it up during the cooking process to check if the meat/fish is cooked through or baste it. You can also leave it open for the end of the cooking time if you want a grilled/crispy top rather than a steamed texture.

You could easily make a papillote (sealed foil pouch) and get the same effect though. Here's the recipe if you fancy giving it a go.

Cod with Spicy Puy Lentils

Recipe details - Dark green Puy lentils, grown in the south of France, have a unique, peppery flavour that is enhanced by chilli. They do not disintegrate during cooking and their texture is a perfect complement for the flakiness of fresh cod. Serve this satisfying dish with warm crusty bread and a mixed salad.

Time – 55 minutes

Serves four

Ingredients –

2 tbsp extra virgin olive oil

1 onion, chopped

2 celery sticks, chopped

2 medium-sized leeks, chopped

1–2 fresh red chillies, seeded and finely chopped

170 g (6 oz) Puy lentils, rinsed and drained

750 ml (1¼ pints) vegetable stock

1 sprig of fresh thyme

1 bay leaf

Juice of 1 lemon

Pinch of cayenne pepper

4 pieces of skinless cod fillet or cod steaks, about 140 g (5 oz) each

Salt and pepper

Lemon wedges to serve

 Heat 1 tbsp of the olive oil in a saucepan, add the onion, celery, leeks and chillies, and cook gently for 2 minutes. Stir in the lentils. Add the vegetable stock, thyme and bay leaf and bring to the boil. Lower the heat and simmer for about 20 minutes or until the lentils are tender. If at the end of this time the lentils have not absorbed all the stock, drain them (you can use the excess stock to make a soup).

While the lentils are cooking, mix together the remaining 1 tbsp oil, the lemon juice and cayenne pepper. Lay the cod in the foil bag, skinned side up, season with salt and pepper, and brush with the oil mixture. Bake for 20 minutes or until the fish will flake easily. 

Spread the lentils in a warmed serving dish and arrange the pieces of cod on top. Serve immediately, with lemon wedges.

Alternatives –

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

Disclosure : Foil Bags and recipe provided by Bacofoil.