Pan Seared Atlantic Cod Filet Recipe

Prepare the Lentils

Rinse the black lentils under cold water. In a medium saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce heat to a simmer. Cook for about 25-30 minutes until tender. Drain and set aside.

Cook the Sweet Potatoes

In a separate pot, add diced sweet potatoes and cover with water. Bring to a boil and cook for about 15 minutes until fork-tender. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cremini mushrooms and cook for 5-7 minutes until browned. Add the haricot verts and spinach, and cook for an additional 3-5 minutes until spinach is wilted. Season with salt and pepper. Remove from skillet and set aside.

Make the Apple Cider Butter Sauce

In the same skillet, add the apple cider and bring to a simmer. Reduce by half, then whisk in the butter until melted and smooth. Season with salt and pepper to taste. Remove from heat.

Pan-Seer the Cod

In the skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the cod filets with salt and black pepper. Add the cod to the skillet and cook for about 3-4 minutes on each side until golden brown and cooked through.

Assemble the Dish

On each plate, place a portion of the lentils, top with sautéed vegetables, and place the pan-seared cod on top. Drizzle with the apple cider butter sauce before serving.