Cod loin with beluga lentils on a bed of root vegetables

The loin is a thick white muscle without bones. Its quality can be compared to sirloin steak. Refined and juicy, it may be paired with the nutty flavour of black lentils to give your body a hefty dose of protein, omega-3, fibre, minerals, and vitamins B, A, and D.

  • Time of preparation:
    30 minutes
  • The fish should be left to defrost in the fridge for 12 hours.


Number of servings

  • 50 g butter
  • 2 portions cod loin
  • 150 g beluga lentils
  • 1 parsnip
  • 1 tablespoon olive oil
  • 1 carrot
  • 1 handful flat-leafed parsley


  • The cod loin portions should be left in the fridge to defrost a day before. Pat dry with a kitchen towel and sprinkle with salt.

  • Peel the carrot and parsnip and chop into small pieces.

  • Melt the butter into a pan and sauté until soft.

  • Cook the lentils to the bite as per the instructions.

  • Heat the pan on a medium heat, add a tablespoon of oil, line the pan with baking paper, add the rest of the oil, and then place down the fish skin side down. Fry for 2 minutes, turn, then fry for another 2 minutes on the other side. Remove from the pan.

  • Roughly chop the parsley and mix with the lentils and root vegetables.

  • Put the flavoured lentils into a shallow plate and place the portions of fish on top.

Enjoy your meal!