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Cod, Prosciutto with Puy Lentils & Spinach

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Try Mark’s Cod recipe using prosciutto – it’s such a simple but perfect marriage of flavours…

Cod, Prosciutto with Puy Lentils & Spinach Recipe

Serves 2 | Preparation 15 minutes | Cook 30 minutes

Ingredients

For the Lentils

  • 150g of puy lentils
  • 500ml of vegetable stock
  • Rock salt
  • 1 tbsp of extra virgin olive oil
  • 1 shallot, chopped
  • 2 garlic cloves, chopped
  • ½ tsp of cayenne pepper
  • Zest of a ½ lemon
  • Black pepper
  • 300g spinach
  • ½ cup of white wine
  • ½ cup of chopped parsley
  • 10 cherry tomatoes, quartered

 

For the Fish

  • 1 cod fillet
  • 8 strips of prosciutto
  • Salt & pepper
  • Dried fried onions to serve

 

Method

For the Lentils

  1. Rinse the lentils in cold water and drain, add to a deep pan with vegetable stock and bring to the boil.
  2. Cover the pan, reduce the heat, and simmer for 20-25 minutes.
  3. When cooked, drain and set to one side.

 

For the Fish

  1. Preheat the oven to 180°C. Halve the cod fillet.
  2. Lay four strips of prosciutto on a flat surface, with two pieces overlapping.
  3. Place the fish in the centre and wrap with prosciutto.
  4. Turn over and wrap with the remainder of the prosciutto.
  5. Place the fillets in an ovenproof dish, drizzle with olive oil, season and bake for 15-20 minutes.

 

To Cook the Lentils

  1. Heat the oil in a shallow pan.
  2. Add the shallots and sauté until they soften.
  3. Stir in the garlic, lemon zest, cayenne pepper and season to flavour the oil.
  4. Now add the spinach to the pan, stir and allow to wilt, then add the lentils.
  5. Pour in the wine and add the parsley, stir in the tomatoes, allow to heat through then remove from the heat.

To serve

Remove the cod from the oven, pour the juices from the pan over the lentils and stir. Serve the lentils in deep bowls, slice the cod onto four, place on the lentils, top with fried onions.

Further Information

There’s no disputing Mark Setchfield is multi-talented. Trained as an art-director – he worked on several high profile magazines – his passion for food has lead him in several directions. A self-taught chef, he now works developing, and photographing his own recipes as well as art-directing and styling for various clients. We just love his website - his food looks sooooo…. appealing.

Credit: Recipe & all associated images With Copyright Owner Permission of Mark Setchfield

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