Cod with lentils and salad

Name: cod with lentils and salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g dried lentils pack 500 g; 1 onion shredded; tray thyme (a 15 g), only the leaves; 1 pot fresh herbs for fish (fresh department); 1 bag lamb's lettuce 75 g; 6 el extra virgin olive oil; 3 el balsamic vinegar bottle of 250 ml; 1 tl liquid honey; 4 el olive oil; 1 duopack smoked bacon cubes 250 g; 1 leeks washed and in rings; 4 cod fillets

A tasty recipe. The main course contains the following ingredients: fish, dried lentils (pack 500 g), onion (chopped), thyme ((a 15 g), only the leaves), fresh herbs for fish ((fresh department) *), lamb's lettuce (75 g), extra virgin olive oil, balsamic vinegar (250 ml bottle), liquid honey, olive oil, smoked bacon cubes (250 g), leeks (washed and in rings) and cod fillets.

Ingredients

Directions

Cook the lentils, onion and thyme in plenty of water for 25 minutes. In the meantime, cut the herbs from the pot fine. Mix with the lettuce. Beat a vinaigrette of 4 tbsp olive oil extra virgin, 1 tbsp vinegar, the honey and pepper and salt.
Heat 2 tbsp olive oil in a frying pan and fry the bacon in 5 min. Add the leeks and cook for 3 minutes. Scoop the lentils through. Add the rest of the olive oil extra virgin and vinegar and pepper and salt. Keep warm on low heat.
Heat the rest of the oil in a frying pan, sprinkle the cod with salt and pepper and fry the skin down on low heat for 7 minutes until done. Turn the last minute.
Mix the vinaigrette with the lettuce. Divide the lentils over 4 plates and put the cod on it. Serve with the lettuce.