Cod, Chorizo & Lentils
This week it’s a healthy cod dish, with filling lentils and tasty chorizo.
Course: Main
Servings
4
servingsCooking time
20
minutesIngredients
1 tsp coconut oil
30 g chorizo, cut into 1cm pieces
1/2 red onion, diced
1 skinless cod fillet cut into 2cm chunks
5 cherry tomatoes halved
4 Tender-stem broccoli halved lengthways
100 ml chicken or fish stock
250 g pre-cooked puy lentils
Large handful of baby spinach leaves
handful Small parsley, roughly chopped
1/2 lemon juice
Directions
- Melt the coconut oil in a large frying pan over medium to high heat. Add the chorizo, red onion, and fry, stirring for 2 minutes.
- Add the cod, cherry tomatoes and midget trees and fry for 2 minutes, stirring gently. Pour in the stock, bring up to the boil and simmer for 2–3 minutes until you are happy that the cod is cooked through – check by pulling out one of the thickest pieces and cutting it in half to make sure it has turned from a raw, pale flesh to cooked bright white.
- Warm up the lentils in the microwave according to the packet instructions, then carefully tip them into the pan with the cod. Drop in the spinach and stir it through to wilt.
- Finally, stir through the chopped parsley and lemon juice and serve up.
