Kim's Kitchen

1 tablespoon extra virgin olive oil
1 onion chopped
1 stalks celery chopped
1 medium leeks chopped
1/2  fresh red chiles seeded and chopped
4 floz Puy Lentils rinsed and drained
12 floz vegetable stock
1 sprig fresh thyme
1  bay leaf
fresh-squeezed juice of 1 lemon
pinch cayenne
2 pieces skinless cod fillet or cod steaks about 140 g each
Salt and fresh-ground black pepper
lemon wedges to serve

Preheat the broiler to medium-high. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the onion, celery, leeks, and chiles, and sauté 2 minutes.

Stir in the lentils. Add the vegetable stock, thyme, and bay leaf. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 20 minutes. If the lentils have not absorbed all the stock, drain them (you can use the excess stock to make a soup).

Meanwhile, prepare the cod. Stir together the remaining oil, the lemon juice, and cayenne. Lay the cod in the broiler pan, skinned side up. Season with salt and pepper to taste, and brush with the oil mixture. Broil until the flesh flakes easily, 6 to 7 minutes: There is no need to turn the fish over.

Divide the spicy Puy lentils between warm plates and arrange the pieces of cod on top. Serve with lemon wedges.

Per serving: calories 324, protein 38 g, fat 7.5 g (of which saturated fat 1 g), carbohydrate 26 g (of which sugars 6 g), fibre 3 g