Young cod or “Cabillaud” in French is one of those white-fleshed fish which are so easy to prepare and do not require complicated recipes!

Here is a recipe which will make you sound like an accomplished chef:
Paves de Cabillaud aux Lentilles/Young Cod Steaks and Lentils!

INGREDIENTS: for 6 persons

-6 large pieces of cod fillets, 150 g each
-Puy green lentils: 500 g
-Bacon or Pancetta: 6 very thin slices
-Carrot: 1
-Onion: 1
-Olive oil (EVO): 4 tablespoons
-Xeres vinegar: 1 tablespoon
-Bouquet garni (if unavailable, make your own with fresh of dried rosemary, thyme, sage, etc)
-Salt: to taste
-Black pepper, freshly groungd: to taste

RECIPE:

-Peel the carrot and onion. Slice the onion very thin and cut the carrot into small dices. Drop the sliced onion and carrot dices and lentils into a large pan and cover (a little higher than the whole level) with cold water (containing as little calcium as possible=soft water). Add the bouquet garni. Bring to boil. Set the heat as to simmer the vegetables for 45 minutes.

-10 minutes before the vegetables are cooked fry the bacon slices on a large non-stick frypan until golden. Take excess fat off by laying them on a kitchen paper sheet.
In the same frypan heat a tablespoon of olive oil. Lay the cod on the rypan and fry on high fire for 2 minutes on each side. Turn the heat low. Sprinkle the fish with salt and pepper and let cook for 5 more minutes on a low fire.

-Drain the lentils. Pour them on a serving dish.
Prepare a vinaigrette with salt, pepper, Xeres vinegar and the remaining olive oil. Pour it onto the lentils. Mix. Place the the bacon slices and cod onto the lentils and serve at once.

-If you serve them individually, keep six plates warm. Place each cod fillet on a bed of lentils and a slice of bacon. Sprinkle the fish with a little freshly chopped Italian parsley and just a little olive oil. Place a sprig of Italian parsley on the whole for the fnal touch.

Serve a good Beaujolais with it (not Beaujolais Nouveau, for people’s sake! LOL)

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