Sautéed Cod With Lentils

Ingredients

• 1 cup (7 ounces) dried lentils (preferably French green lentils often called lentilles du Puy)
• 2 tablespoons unsalted butter
• 1 cup finely chopped onion (1 large)
• 2 large garlic cloves
• chopped
• 3/4 teaspoon salt
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling
• 4 (5- to 6-ounces) pieces cod fillet (3/4 to 1 inch thick)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Garnish: lemon wedges; chopped fresh flat-leaf parsley

Instructions

1. 1

   Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil.

2. 2

   Simmer, uncovered, until lentils are just tender, 12 to 25 minutes.

3. 3

   Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.

4. 4

   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.

5. 5

   Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.

6. 6

   Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.

7. 7

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

8. 8

   Pat fish dry and sprinkle with salt and pepper.

9. 9

   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.

10. 10

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