It’s been awhile since I’ve tried a new recipe and this one caught my eye. It was super tasty and perfect with a chilled glass of Sauvignon blanc.

Serves 2
Ingredients
3 tbsp olive oil
100g chorizo diced
1 onion very finely chopped
2 celery stalks finely chopped
1 tin of puy lentils
2 tbsp white wine vinegar
2 garlic gloves, crushed
Handful of parsley finely chopped
2 shallots finely chopped
2 cod fillets

Method
Heat 1 tbsp of olive oil in a large pan and fry chorizo over a high heat for 3-5 minutes until crisp. Remove from pan with a slotted spoon and set aside.
Add the onion and celery, lower the heat and cook for 12-15 until soft. Add the vinegar and the lentils warm through and add the chorizo.
Meanwhile make the persillade, mix together the parsley, shallot, garlic and seasoning.
Next season the fish, cook skin side down in a hot pan in the remaining 2 tbsp olive oil. Cook for about 6-8 minutes until the skin is crisp. Turn over and cook for another 2-3 minutes until cooked through. Divide the lentils and chorizo mix between plates, top with cod and spoon over the persillade just before serving.