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Seared cod and juniper-rosemary lentils

Cod is a fish that readily accepts flavour, and Du Puy lentils are a joy to eat as they pop on your tongue. Combining them in a dish featuring the bright citrus notes of juniper and the freshness of rosemary is a slam dunk!



Du Puy Lentils

  • 1 sprig rosemary
  • 1 bay leaf
  • 8 juniper berries, lightly crushed
  • 1 cup (240 ml) Du Puy lentils
  • 3 cups (710 ml) vegetable stock
  • 2 tablespoons (30 ml) vegetable oil
  • 1 small onion, finely diced
  • 1 carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 clove garlic, minced
  • 1 red pepper, finely diced
  • Salt and pepper
  • 2 tablespoons (30 ml) butter
  • 2 tablespoons (30 ml) chopped parsley


  • 4 5-ounce (142 g) cod portions
  • Vegetable oil, for searing
  • Salt and black pepper
  • 1/4 cup (60 ml) butter
  • 6 juniper berries, lightly crushed
  • 1 sprig rosemary


Du Puy Lentils

  1. Tie the rosemary sprig, bay leaf and juniper berries into a cheesecloth sachet using kitchen twine.
  2. Combine lentils, sachet, and vegetable stock in a large saucepan set over medium heat.
  3. Bring to a rapid simmer, then reduce heat to a low simmer and cook until lentils are tender, but retain their shape, 20 to 25 minutes.
  4. Strain the lentils, discarding the liquid and sachet.
  5. In a frying pan, heat oil over medium heat.
  6. Add onion, carrot, celery, garlic, and red pepper. Cook until softened, four to five minutes.
  7. Add cooked lentils. Cook for another three to four minutes until warmed through.
  8. Season with salt and pepper.
  9. Before serving, add butter and parsley and stir gently to combine.
  10. Serve warm with cooked cod.


  1. Dry the cod portions well with paper towels.
  2. Heat a drizzle of vegetable oil in a non-stick pan over medium-high heat.
  3. Season the halibut portions with salt and pepper and add to the pan, side down.
  4. Cook the halibut until just warmed through, two to three minutes per side.
  5. Add the butter, juniper, and rosemary. Baste the cod with the melted aromatic butter for two to three minutes until the fish is just cooked through and almost starting to flake.
  6. Spoon the warm lentils onto serving plates, top with a cod portion and drizzle some of the aromatic butter over the fish.
  7. Serve immediately. Enjoy! 

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