A Simple Mid-week Fish Supper
Ingredients (Serves 2):
2 x cod loin steaks [circa 300g]
250g of baby leaf spinach
250g of drained & pre-cooked green lentils
1 x small white onion – finely chopped
2 x cloves of garlic
4 x slices of Parma ham or prosciutto
1 x un-waxed lemon
On busy weekday evenings I favour recipes that can be shopped for in advance and prepped rapidly during the Archers before I collapse on the sofa and binge watch box sets – Giri/Haji, Chernobyl, Succession and My Brilliant Friend have all brought succour this winter.
Pre-heat your fan oven to 180 degrees C., lightly oil the base of a roasting dish, wrap the cod loins in the ham (see photograph) and place them therein along with the lemon cut into wedges. Roast those for 25 minutes and rest them for 5 minutes in the warm oven.
While those are cooking, sweat down the chopped onion and garlic in a thick-bottomed pan until cooked through then add the drained lentils and half a glass of white wine and cook until steaming hot.
Steam and drain the spinach then serve it with the lentils and cod in pre-warmed shallow bowls.
Wine-wise I'd favour something white, dry and not too oaky - this month's Pfalz: Pinot Gris vom Kalkstein 2018 would fit the bill nicely.