Golden Cod with Pistachio-Orange Crust over Creamy Leek Lentils

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   In a bowl, combine the chopped pistachios, breadcrumbs, parsley, orange zest, dried thyme, 1/4 teaspoon salt, black pepper, and 15 g melted butter (1 tbsp). Stir until the mixture is loose but slightly moist.

3. 3

   Pat the cod fillets dry with paper towels. Brush the top of each fillet with Dijon mustard and place them on the tray. Press the pistachio mixture onto each fillet to create an even crust. Drizzle with 1 tablespoon olive oil.

4. 4

   Bake the cod for 12 to 15 minutes at 220 °C / 425 °F, or until the fish flakes easily with a fork and the crust is golden.

5. 5

   Meanwhile, heat the remaining 1 tablespoon olive oil with the remaining 15 g butter (1 tbsp) in a wide skillet over medium heat. Add the leek and cook for 5 minutes, stirring, until tender. Add the garlic and cook for 30 seconds more.

6. 6

   Add the cooked lentils, vegetable broth, orange juice, and heavy cream. Cook for 6 to 8 minutes over medium heat, stirring occasionally, until the liquid reduces slightly and the lentils become creamy. Season with the remaining salt to taste.

7. 7

   Spoon the creamy lentils onto each plate and place a crusted cod fillet on top. Finish with a little extra parsley if desired and serve immediately.