Cod and lentils

• 800 g (28.2oz) cod
• 1 Packet or tin of cooked lentils
• 5 cloves of garlic
• 2 red chillies
• 7 tbsp Spanish olive oil
• 1 Quarter of a Spanish onion
• 30 ml (1.1fl oz) amontillado Sherry wine
• 1 tsp Sweet pimenton
• 1 handful flat parsley leaves
• 1 pinch Salt & pepper

1. Drain the lentils from their liquid and put aside.
2. Thinly slice garlic and onion and begin frying these over a medium heat until light golden.
3. Sprinkle in the sweet pimenton and quickly add the lentils and the shot of Sherry wine.
4. Season with salt and pepper and add the flat parsley just before turning off the stove.
5. Place another non-stick pan over a medium heat, pan fry the cod skin side down with a drizzle of olive oil.
6. for around 5 minutes (depending on the thickness of the loin) before turning over and cooking for a further minute or so.
7. Season to your liking.
8. Serve the cod with the lentils and a drizzle of Spanish olive oil on the top.

cod, garlic, red chillies, olive oil, onion, amontillado, sweet pimenton, handful flat parsley leaves, salt

Taken from www.lovefood.com/guide/recipes/13645/cod-and-lentils (may not work)