25-MINUTE COD WITH LENTILS
Using canned lentils instead of raw saves you at least 30 minutes of cooking time. Here, we simmer them quickly with bacon and red wine to play up their earthy flavor; sliced celery stirred in at the end adds a fresh, crisp note. The lentils make a terrific bed for the mild, meaty cod fillets.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper.
- Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown.
- Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter.
Nutrition Facts : Calories 480 calorie, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 95 milligrams, Sodium 960 milligrams, Carbohydrate 25 grams, Fiber 12 grams, Protein 43 grams, Sugar 4 grams
BRAISED FENNEL WITH LEMON
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
- Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
- Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
- Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.
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