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Devilled cod fillets on a bed of puy lentils


2 fresh cod fillets of an even thickness (200g each)
1 leek, pale part only, washed, dried, and thinly sliced
2 garlic cloves, crushed
1 carrot, finely diced
1 teaspoon salt
Olive oil
White wine
250g cooked puy lentils
1 small handful flat-leaf parsley or coriander leaves, chopped

For the marinade

1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon sugar
Quarter teaspoon sea salt flakes
Quarter teaspoon freshly ground
black pepper
Half teaspoon paprika
1 teaspoon mild madras curry powder

This recipe works well with other boneless flaky white fish fillets from the cod family, such as haddock, hake, whiting and pollack. Puy lentils are smaller than other types, with a slightly blue-green tinge and a peppery flavour. They tend to hold their shape well after cooking, and that makes them perfect for using in salads.

To make the marinade, combine all of the ingredients in a bowl. Add the fish fillets, rub the marinade over them and leave them in the bowl to absorb the flavours while you make the rest of the dish.

Put the leek, garlic, carrot, salt and a dash of the olive oil into a frying pan over medium heat and cook for 3–4 minutes, until the leek is soft and translucent. Add a dash of the wine and cook for 1–2 minutes, stirring regularly, then add the lentils and cook for 2–3 minutes, until warmed through. Cover and set aside.

Heat a non-stick frying pan over medium–high heat. Put the cod fillets into the pan with the skin side down, and cook for 2–3 minutes, until the edges turn white. Gently turn the fillets over and cook for 2–3 minutes on the other side.

To serve, spoon a bed of lentils in the centre of each plate and put a cod fillet on top. Sprinkle over the parsley or coriander.

Taken from 'My Barcelona Kitchen – Eating, Living and Dreaming in Spain' by Sophie Ruggles (Murdoch Books, £20).