White, black and green. Keep it simple. In my part of the world cod is in season and I pair it with beluga lentils, because of their beauty and bite, with latin inspired salsa verde for color and flavor. In Southern California where I have spent many magic years, salsa verde contains tomatillos and cilantro, the Italians add anchovies. This is my weekday version.
- 1 handful parsley
- 1 handful basil
- 1/3 cup / 85 ml olive oil
- Juice from 1 small lemon
- 1 tbsp capers
- 1 clove of garlic
- Salt to taste
- Put all ingredients in a food processor and pulse a few times. You want to keep a bit of texture. At least that’s how I like it. A smoother salsa works too as does a more coarsely chopped salsa verde.
Cod and Beluga Lentils
- 1 pound cod
- 1 cup / 2.5 dl beluga lentils
- 2 tbsps butter
- 1 shallot, optional
- 2 tsps olive oil, optional
- Chili flakes, optional
- Preheat the oven to 375 F/190 C.
- Cut the cod into serving size and place on parchment paper.
- Bring 2 cups of salted water to a boil. Rinse the beluga lentils and cook uncovered according to instructions for 15-20 minutes. Taste once in a while after 15 minutes to avoid mushy lentils. You are aiming for a delicate al dente bite. If you have the time you can mince the shallot and fry in olive oil with a drizzle of chili flakes before adding the lentils.
- Top each piece of cod with a dollop of butter and flaky salt. Bake for 12-15 minutes depending on the size. Test with a fork, they are done when they are flaky.