MenuMenu

  1. Home
  2. matt tebbutt recipes
  3. Roasted cod with braised green lentils and beetroot pickle

Roasted cod with braised green lentils and beetroot pickle

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 250g/9oz green lentils
  • 1 carrot, peeled and finely diced
  • 1 stick celery, finely diced
  • ½ onion, finely diced
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 450ml/16 fl oz chicken stock, warm
  • 2 x 200g/7 oz cod fillet or any other sustainable white fish

For the beetroot pickle

  • 2 tbsp olive oil
  • 1 banana shallot, finely chopped
  • 1 tbsp finely chopped raw beetroot stalks
  • 2 beetroots, roasted, peeled and diced
  • ½ tsp garam masala
  • ½ tsp black onion seeds
  • pinch dried chilli flakes
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar

Method

  1. Pre-heat the oven to 200C/180 Fan/Gas 6. Place the lentils, carrot, celery, onion, herbs and stock into an ovenproof dish and cook for 20–30 minutes, or until the lentils are cooked but not mushy. Place the cod on top and continue cooking for 8–10 minutes, until the fish is cooked through.

  2. Meanwhile, make the beetroot pickle. Heat a saucepan and add the oil. Once hot, add the shallots and beetroot stalks and cook for 2–3 minutes until softened. Add the beetroot and spices and cook for a further 2–3 minutes. Add the vinegar and caster sugar and cook for 5 minutes, then take off the heat.

  3. To serve spoon the lentils into two bowls, top with the cod and garnish with the pickled beetroot.

scroll to top