Grilled cod with puy lentils and red wine sauce recipe

This simple cod recipe, a very early dish from The Seafood Restaurant, is perfect for a warming supper on a chilly autumn/winter evening. The thing that makes the red wine sauce interesting is the addition of some British spices like nutmeg and allspice - plus a little heat from a pinch of curry powder.

Grilling the cod fillets makes this a very easy recipe to recreate at home, for any level of cook and you can order them to your door straight from our online fishmonger.

Watch Rick cook grilled cod with lentils

Ingredients and method

Serves 4

Ingredients

- 75g unsalted butter
- 4 x 175g pieces of thick skin-on cod fillet
- Coarse sea salt and freshly ground black pepper
- 50g each onion, carrot and celery, finely chopped
- A small pinch each of ground allspice, ground cloves and grated nutmeg
- A large pinch of curry powder
- 600ml red wine
- 600ml chicken stock
- 1 tsp sugar
- ¼ tsp salt
- 1 tbsp plain flour

For the lentils

- 50g dried Puy lentils
- 300ml fish stock
- 1 clove and 1 bay leaf
- 2 slices peeled onion
- ½ tsp salt

Method

1) Put all the ingredients for the lentils into a pan and simmer until tender. Drain, then cover and keep warm.

2) Melt 50g of the butter in a medium pan and brush a little all over the cod. Season the fish on both sides and put skin-side up on a baking tray.

3) For the sauce, add the chopped onion, carrot and celery and spices to the melted butter in the pan and fry over a medium heat for about 1 minute. Add the red wine, stock, sugar and salt, bring to the boil and boil until the sauce is reduced by three-quarters and is concentrated in flavour. Strain into a clean pan and keep warm.

4) Preheat the grill to high. Grill the cod for 8 minutes, until the skin is well browned. Mix the remaining 25g butter with the flour to make a smooth paste (beurre manié). Bring the sauce to the boil and then whisk in the paste, a little at a time. Simmer for 2 minutes until smooth and thickened.

5) To serve, spoon the lentils on to 4 warmed plates and place the cod on top. Spoon the sauce around the edge.

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