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.