Brown Butter Cod and Green Lentil Salad

recipe for cod salad

Last year, on this exact weekend, I remember cycling through 5 inches of Welsh snow in unseasonably cold weather. Flash forward a year and things could scarcely be more different. As I write, the sun is shining and Bristolians are going hither and thither in little more than a t-shirt and sandals (no socks).

brown butter cod recipe

Getting to the point, the weather means that soup and all manner of slow cooked delights are SO last month. April, it seems, is the new July and while the weather may regress once more, for now life is all salads, sandals and sunshine. Thankfully, there’s plenty of outstanding ingredients coming into season in Britain, including some truly fantastic kale and ‘spring run’ cod.

You might disagree with my selection of fish for this salad. Cod, you might argue, doesn’t offer the value for money of its white fish brethren. And you’d be right to do so. Cod isn’t the best selection for a blog that prides itself for offering the very best in frugality. I do, however, have two excellent excuses.

cod salad recipe

Ahem (here goes)! First off, good-quality cod is super simple to find just about anywhere in Britain. And secondly, the use of cod in this salad isn’t overdone. You’ll soon find, if you haven’t already, that fish cooked properly and placed at the very centre of a dish goes an awfully long way. Having said all that, and made my excuses, please do feel free to replace my fatuous fish selection with pollack, coley or whiting.

Brown Butter Cod and Green Lentil Salad

Serves 2 (with bread)

Ingredients:

  • 25g butter, salted
  • 140g cod fillet (skinned/skinless)
  • 1 tbsp olive oil
  • ½ leek, finely sliced
  • 3 large handfuls of kale, roughly chopped
  • A pinch of salt
  • Juice of ½ a lemon
  • ½ a can of green lentils
  • A handful of parsley, finely chopped
  • Black pepper to finish

Method:

    1. Melt the butter in a small frying pan over a medium heat. Place the cod fillet and cook gently all the way through. The butter will brown naturally.
    2. Meanwhile, saute the leek in a larger pan with the olive oil. Once softened, add the kale along with the salt and lemon juice.
    3. Pop a lid on the kale pan and warm through gently until just cooked. Add the lentils and parsley, replace on the heat.
    4. Flake the cod and add to the kale, along with the browned butter. Bring everything together carefully and serve with bread and cracked black pepper.

cod green lentil salad recipe brown butter cod green lentil salad

Cost: Cod isn’t cheap, but I’ve not used much here. Besides any additional cost brought about as a result of my choice of fish has been offset by a carefully made selection of British-grown ingredients. As usual, I can’t advocate the use of quality British fare enough – the flavour alone should be enough to convert.

14 comments on “Brown Butter Cod and Green Lentil Salad

  1. Dottie
    April 1, 2017 at 4:19 pm

    Lovely to see a post again.

    • frugalfeeding
      April 4, 2017 at 8:23 am

      Glad you think so – I’ll try and keep it going!

  2. cookinginsens
    April 1, 2017 at 4:35 pm

    Nice fish. Where have you been?!

    • frugalfeeding
      April 4, 2017 at 8:22 am

      Hello again! Good to see you still around. I’ve been busy with work, cycling and buying a house. And maybe there’s been an element of lazy there too.

  3. midihideaways
    April 3, 2017 at 8:42 am

    Glad to see another post – it’s been a while, hope everything is going OK for you!?

    • frugalfeeding
      April 4, 2017 at 8:21 am

      Thanks! Yes, everything is well. I’ve just been busy with work and cycling and house purchasing. I still won’t be posting every week, but it was about time!

      • midihideaways
        April 8, 2017 at 6:56 pm

        Glad to know that everything is fine with you – sometimes life gets in the way of blogging, but that’s OK!! 🙂

        • frugalfeeding
          April 30, 2017 at 5:01 pm

          Doesn’t it just? Finding a bit more time, so taking advantage!

  4. mike
    April 9, 2017 at 12:18 am

    Great to see a new recipe!

  5. Justine
    April 16, 2017 at 9:21 pm

    Welcome back. I’ve missed you excellent cooking.

  6. Barbara Whitney
    April 17, 2017 at 12:05 pm

    Looks like a piece of art! I am loving the looks of this Brown Butter Cod and Green Lentil Salad. I do enjoy seeing frugal recipes and finding inspiration from your blog. Hope all is well with you and your loved ones 🙂

  7. Jean | DelightfulRepast.com
    April 27, 2017 at 11:10 pm

    Nick, this is lovely. I buy carefully sourced fish, meat and poultry that costs more per pound. But we eat less of it, so my meat budget is not any higher than anyone else’s. And our health is probably better because of it.

    • frugalfeeding
      April 30, 2017 at 5:00 pm

      Thank you! It’s all about spending cleverly.

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