Herb Roasted Black Cod and Zucchini with and Red Lentil puree
Prep Time
10 minutes
Prep Notes
I discovered black cod last summer at the Jersery Shore its has a mild buttery flavor and firm white flesh similar to cod or halibet (you can use either in its place). I love it its a filling fish ..... It contains omega-3 fatty acids so its really is great for you bodys health it plays a crutial role in our brain funtion.....
Cooking Time
15 minutes
Ingredients
4 skinless black cod fillets (about 5 ounces each)
6 scallions, trimmed and chopped
1 cup fresh cilantro leaves packed
1/2 cup fresh mint leaves packed
3 tablespoon extra-virigin olive oil
1 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon ground coriander
sea salt and pepper
2 zucchinis, cut lengthwise into 1/4 inch spears
1 cup filtered water
1 cup red lentils
Directions
Preheat oven .In the bowl of food processor add scallions, cilantro, mint, ginger, oil and 1/4 teaspoon sea salt . Pulse to form a course paste.Toss zucchini with 3 tablespoons of herb paste and on a rimmed baking sheet arrange them in a single layer. Roast for 5 minutes. Remove from oven.Rub the remaining herb paste on both sides of the fish fillets. Push zucchini to the side and arrange fish in the middle of the baking sheet. Roast fish for about 15 minutes you want the fish to be semi firm to touch and opaque in color.Meanwhile, in a small saucepan add water and lentils on medium to hight heat bring to a boil reduce to heat and simmer for about 10 minutes until lentils are soft and a creamy texture.
Serve fish over red lentils with the zucchini on the side drizzle a little olive oil onto of fish.