Sauteed Cod with Lentils

Ingredients

• 0.1 teaspoon pepper black
• 20 ounces cod fillet ()
• 1 leaf garnish: lemon wedges; flat parsley fresh chopped
• 3 tablespoons flat-leaf parsley fresh chopped
• 2 large garlic cloves chopped
• 1 tablespoon juice of lemon fresh
• 1 cup lentils ; 7 ounces) dried french (preferably green lentils* often called lentilles du Puy)
• 1 tablespoon olive oil 
• 1 tablespoon olive oil plus additional extra-virgin for drizzling
• 1 cup onion finely chopped (1 large)
• 0.5 teaspoon salt 
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes.
2. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.
3. While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes.
4. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.
5. Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.
6. Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.
7. Pat fish dry and sprinkle with salt and pepper.
8. Heat butter and oil in a 10- to 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté fish, turning over once, until browned and just cooked through, 6 to 8 minutes total.
9. Serve fish with lentils and drizzle with additional extra-virgin olive oil if desired.
10. *Available at specialty foods shops and Dean & DeLuca (800-999-0306).