Stekt torsk med linser

Ingredients for Sautéed Cod With Lentils

• 240ml (200g) dried lentils (preferably French green lentils often called lentilles du Puy)

• 2 matskedar osaltat smör

• 230g finely chopped onion (1 large)

• 2 large garlic cloves, chopped

• 3/4 teaspoons salt

• 3 tablespoons chopped fresh flat-leaf parsley

• 1 matsked färsk citronsaft

• 1/4 teaspoons black pepper

• 1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling

• 4 (5- to 170g ) pieces cod fillet (3/4 to 1 inch thick)

• 1/2 teskedar salt

• 1/8 teaspoons black pepper

• 1 tablespoon unsalted butter

• 1 matsked olivolja

• Garnish: lemon wedges

• chopped fresh flat-leaf parsley

Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 120ml cooking liquid.

While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.

Stir in lentils and enough reserved cooking liquid to moisten (60 to 120ml ) and cook until heated through.

Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.

Pat fish dry and sprinkle with salt and pepper.

Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.

Serve fish with lentils and drizzle with additional extra-virgin olive oil if desired.

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