WHAT DO I NEED?
Serves four250g/8oz dried puy lentils1 onion1 bay leafFor the salsa verdi:1 large clove garlic, chopped1/4 tsp salt1tbsp Dijon mustard2tbsp chopped capers25g/1oz chopped flat-leaf parsley4 tbsp lemon juicetsp black pepper250ml/8 fl oz olive oilFor the fish:4 (150-175g/5-6oz) pieces cod fillet, 1.5 to 2.5cm/ to 1 inch thicktsp saltone-eighth tsp black pepper1 tbsp unsalted butter1 tbsp olive oilWHAT SHOULD I DO?Put the lentils, the onion, and the bay leaf in a pan and cover them with cold water. Bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain, reserve 125ml/4 fl oz of the cooking liquid, and transfer the lentils to a bowl. Discard the onion and bay leaf.
For the salsa, stir all the ingredients together. To cook the fish, pat it dry and sprinkle it with salt and pepper.
Heat the butter and oil in a frying pan over a moderately high heat, then saute the fish, turning it over once, until browned and just cooked through, six to eight minutes. Serve the fish on a bed of lentils and spread the salsa verde on the fish. Garnish with lemon wedges and parsley if desired.
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