I love the simplicity of pan-fried fish, it's the ultimate fast food. The crisp, flaky fish pairs perfectly with the clean flavor of the peas and mint. Green lentils add bulk and texture. All together this makes a snappy supper from very few ingredients.
- 5 tablespoons extra-virgin olive oil, divided
- 1 shallot, finely chopped
- 1 pound frozen peas, thawed
- 1 small handful mint leaves, finely chopped
- 1 clove garlic, finely chopped
- 1 large handful flat-leaf parsley leaves, finely chopped
- Four 6-ounce cod filets, skin on
- 1 cup green lentils, cooked
- 1 lemon, juiced and zested
- Sea salt and freshly ground black pepper
- 4 tablespoons plain yogurt, to serve
1. Heat 1 teaspoon of the olive oil in a frying pan over medium-high heat, add the shallot and cook for 2–3 minutes, or until softened. Add the peas to the pan with 3 tablespoons of water and simmer for 5 minutes until the peas are just tender. Drain away any excess liquid, and then transfer the contents of the pan into the bowl of a food processor. Add the mint leaves and process until completely smooth. Season to taste.
2. In a small bowl, whisk together the remaining 3 tablespoons of the olive oil with the garlic and parsley and set aside.
3. Season the cod filets with salt and pepper.
4. Heat the remaining olive oil in a large frying pan over medium-high heat and cook the cod, skin side down, for 4–5 minutes, depending on the thickness of the filets. Carefully turn over and continue to cook for 1–2 minutes, or until just cooked through (the flesh should be just opaque).
5. Warm the lentils in a pan and mix in the lemon zest, juice and all but 1 tablespoon of the parsley oil.
6. Spread the pea purée on serving plates, top with the lentils, and place a cod filet on top. Add a dollop of yogurt to each cod filet and drizzle with the remaining parsley oil. Serve immediately.