Seasoned Cod Fish with Lentils and Avocado

Seasoned Cod Fish with Lentils and Avocado cover

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Seasoned Cod Fish with Lentils and Avocado

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Ingredients

Warning0 allergens identified

Seasoned Cod Fish with Lentils and Avocado

Seasoned Cod

4 filets codabout 2 pounds

1 tsp cumin

1 tsp smoked paprika

1 tsp onion powder

½ tsp garlic powder

¼ tsp salt

⅛ tsp black pepper

2 tablespoons olive oil

2 tablespoons butter

Diced chives(optional)

Flaky sea salt(optional)

Lentils and Avocado

½ onion (yellow or sweet)diced

6 cups Swiss chardchopped, about 1 bunch (bigger stems removed)

2 cups lentilscooked (steamed or canned)

1 cup vegetable broth

1 tsp cumin

2 avocadoscubed

1 tbsp lime juice(about 1/2 a lime)

2 tablespoons butterdivided

¼ tsp Saltplus more to taste

Instructions

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Prepare the Fish

Mix the seasoning ingredients together for the fish.

Pat the fish dry and distribute the seasoning onto both sides of each filet. Set aside.

Cook the Veggies and Lentils

Add 1 tbsp butter to a large pan over medium heat, then add the onions and cook for 3-5 minutes.

Add the chard to the same pan and cook for another 3-5 minutes or until it's slightly wilted.

Mix in the lentils and season with salt. Add the broth and cumin and reduce the heat to low. Let the veggies simmer for about 10 minutes while you cook the fish.

Cook the Fish

Heat 2 tbsp of oil in a pan. When the oil is hot, add the fish, cooking for about 4-6 minutes on the first side. Note: the exact timing will vary on the thickness of the fish filets (if your fish is very thick, you may need more time; if it's very thin, you'll need less time).

Flip your fish over to cook the other side, then add 2 tbsp of butter to the pan. Use a spoon to baste the fish with the butter. Cook for about 3-5 minutes on this side, or until the fish registers 130°F to 135°F with an instant read thermometer. Remove the fish from pan and let rest. The fish will continue to cook from residual heat as it rests.

Finish the Veggies and Lentils and Plate the Fish

To finish the lentils, mix in 1 tbsp of butter and the lime juice. Taste for salt and cumin (add more, if desired).

Remove the lentils from the heat and gently mix in the avocados.

Spoon some lentils and avocado onto a plate and top with a piece of the pan fried cod. Garnish with chives and flaky salt, if desired.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pat Cod Dry for Perfect Crust 🎯
Remove moisture from cod fillets with paper towels before seasoning and cooking to achieve a golden, flaky exterior that won't steam.
Toast Cumin First for Depth 🔥
Briefly toast your cumin in a dry pan before adding to the lentils to unlock deeper, more complex flavors that elevate the entire dish.
Add Avocado at the Last Moment ⏰
Slice and add fresh avocado just before serving to prevent browning and maintain its creamy texture and vibrant appearance.
Don't Overcook the Cod 🌡️
Cook cod to just 145°F internal temperature (about 4-5 minutes per side depending on thickness) - it continues cooking slightly after removal and will stay moist and tender.
Infuse Citrus Throughout 🍋
Reserve fresh lime juice to finish both the lentils and the plated fish rather than adding all at once, creating bright, layered acidity that ties everything together.