Pan-Seared Cod with Radish and Lentil Salad
Ingredients
- 3 cups low-sodium no-chicken or chicken broth
- 1 cup dried black lentils, picked over and rinsed
- 3 tbsp red-wine vinegar
- 2 tsp whole-grain mustard
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 6 tbsp extra-virgin olive oil, divided
- 1/2 cup chopped pecans, toasted
- 1/2 cup thinly sliced radishes
- 1 medium shallot, thinly sliced
- 2 tbsp chopped fresh mint, plus more for garnish
- 2 tbsp chopped fresh parsley, plus more for garnish
- 1-1/2 pounds cod fillet, cut into 4 portions
- 1/4 cup cornstarch
Instructions
- Combine broth and lentils in a small saucepan. Bring to a boil, then reduce heat to maintain a low simmer. Cover and cook until the lentils are tender, 15 to 20 minutes. Remove from heat and drain any remaining broth.
- Meanwhile, whisk vinegar, mustard and 1/4 teaspoon each salt and pepper in a medium bowl. Slowly whisk in 4 tablespoons oil. Reserve 2 tablespoons vinaigrette in a small bowl.
- Add the lentils, pecans, radishes, shallot, mint, parsley and 1/4 teaspoon salt to the dressing in the medium bowl and stir to combine.
- Pat cod dry and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Dredge the cod in cornstarch, pressing to adhere and gently shaking off any excess. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the cod and cook, flipping once, until it's golden brown and flakes easily with a fork, 8 to 12 minutes.
- Serve the lentil salad topped with the cod and drizzled with the reserved 2 tablespoons vinaigrette. Garnish with more parsley and mint, if desired.
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