One Pan Cod with Smoky Harissa Lentils

Recipe by Catherine Pla

Serves 4

One Pan Cod with Smoky Harissa Lentils

An easy one-dish meal that you’ll love. Using pre-cooked lentils gets it on the table in minutes.

• 1 T extra virgin olive oil

• 4 oz pancetta, or cubed bacon

• 1 small onion, thinly slices

• 1 red pepper, seeded and sliced

• Thyme sprigs, or 1⁄2 t dried thyme

• About 20 cherry tomatoes, halved

• 2 t harissa, or more to taste

• 1-2 garlic cloves, minced

• 1⁄4 t kosher salt

• 1⁄4 t black pepper

• 1⁄4 c dry white wine

• 1 package Trader Joe’s steamed lentils, or 2 cans lentils, drained

• 1⁄4 c chicken or vegetable broth

• 4 6-oz cod filets

• 1⁄4 t smoked paprika

• Chopped cilantro or parsley for garnish

Preheat oven to 375.

Add olive oil to a large oven safe skillet with high sides. Turn heat to medium and cook pancetta, stirring occasionally, 3 minutes until beginning to brown. Add onion and peppers and sauté 5 minutes until beginning to soften. Add thyme, tomatoes, harissa, garlic, salt, and pepper and cook, stirring, for 5 minutes. Add wine and deglaze pan, scraping up brown bits on the bottom.

Add lentils and use a spatula to break them up and combine with mixture. If lentils seem dry, add broth.

Season cod on both sides with salt and pepper and a little smoked paprika. Nestle filets among the lentils and transfer the pan to the oven. Roast 12-16 minutes depending on the thickness of the filets, until fish flakes easily. Garnish with chopped cilantro.