Fried cod with stewed leek and lentils

Name: fried cod with stewed leek and lentils
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g unsalted butter or margarine; 150 g sliced onions; 2 tl dried tarragon; 1 toe garlic; 300 g sliced leek; 50 ml water; 1 lemon; 260 g fresh cod fillet; 300 g fresh spinach; 410 g lentils in pot

Stew with spinach, lentils, leeks and fish.

Ingredients

Kitchen Stuff

1 aluminium foil

Directions

Heat the butter in a frying pan and fry the chopped onions and dried tarragon for 5 min. On medium heat.
Slice the garlic. Add with the leek, water, pepper and possibly salt and leave on the pan for 8 minutes on medium heat with the lid on the pan.
Meanwhile, clean the lemon. Grate the yellow skin and press 1 half. Cut the other half into slices.
Heat the butter in a frying pan and fry the cod fillet in 5 minutes until done. Turn carefully halfway and sprinkle with salt and pepper.
Remove the fish from the pan and keep warm under aluminum foil. Let the shortening sit.
Leave the spinach with the lemon zest and juice in the remaining shortening. Season with pepper and salt.
Meanwhile, add the lentils to the leeks and warm for 2 minutes. Divide the lentils, spinach and fish over the plates and add a slice of lemon.