Pan-Seared Cod with Warm Lentils, Fennel, and Dill
Pan-seared Pacific cod with warm lentils, fennel, carrots, and dill. A lighter dinner that leans into cool-weather spring produce common in Washington in late March.
Ingredients
- SEAFOOD Pacific Cod Fillet 2 fillets 14.99
- PRODUCE Organic Fennel Bulb 1 bulb 2.99
- PRODUCE Organic Loose Carrots 2 carrots 1.49
- PRODUCE Organic Dill Bunch 1/2 bunch 2.49
- PRODUCE Lemon 1 0.89
- PRODUCE Organic White Onion 1/2 onion 3.19
- Pantry cooked lentils 1 1/2 cups
- Pantry olive oil 2 tablespoons
- Pantry salt to taste
- Pantry black pepper to taste
Instructions
- Thinly slice the fennel and onion. Peel the carrots into ribbons or slice thinly. Chop the dill and zest the lemon.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook fennel and onion for 5 to 6 minutes until softened. Add carrots and lentils and warm through. Season with salt, pepper, and half the dill.
- Pat the cod dry and season with salt, pepper, and a little lemon zest.
- Heat remaining olive oil in another skillet over medium-high heat and sear the cod for 3 to 4 minutes per side, until just cooked through.
- Finish the lentils with lemon juice and the rest of the dill.
- Plate the warm lentils and vegetables first, then set the cod on top. Serve with lemon wedges.
Cook time: 35 minutes
Estimated cost: $18-22
Health notes: Lean protein, high fiber, and heart-healthy with vegetables and legumes.
Drink pairing: Pinot Gris