Pan‑fried Cod on Lentil Vegetables

Ingredients

• 200 g cod fillet (about 4 fillets)
• Salt
• 1 tsp lemon juice
• 2 tbsp flour
• 2 tbsp clarified butter
• ground pepper
• 1 bundle vegetable mix
• 150 g brown lentils
• 150 g red lentils
• 1 onion
• 30 g Butter
• Salt
• ground pepper
• 1 l broth
• 2 tbsp balsamic vinegar
• sugar
• 400 g Potatoes
• 1 bundle arugula
• 3 sprigs dill

Instructions

1. 1.

   Drizzle the fish with lemon juice, lightly salt and dust with flour.

2. 2.

   Clean, wash and dice the vegetable mix. Rinse lentils separately and drain. Peel and finely dice the onion.

3. 3.

   Sauté onion and vegetables in half the butter. Season. Add brown lentils and broth, bring to a boil. Simmer on low heat for about 30 minutes. Peel potatoes, dice them, add after 10 minutes.

4. 4.

   Add red lentils, simmer for another 6–10 minutes. Wash arugula, pat dry, chop.

5. 5.

   Season the lentils with vinegar, salt and pepper. Heat clarified butter in a pan and fry the fish until crisp on both sides. Arrange vegetables on plates, sprinkle arugula, place fish on top and garnish with arugula and dill before serving.