Smoked cod with green lentils, eggs and curry butter

8 INGREDIENTS • 5 STEPS • 30MIN

Smoked cod with green lentils, eggs and curry butter

Recipe
This easy, healthy dinner idea is all about getting the best ingredients and letting them shine. Cook our green speckled lentils with sticky, spiced onions, then serve with tender smoked cod, golden eggs and a rich curry butter.
Love This Recipe?
Add to plan
logo
Smoked cod with green lentils, eggs and curry butter
Save
This easy, healthy dinner idea is all about getting the best ingredients and letting them shine. Cook our green speckled lentils with sticky, spiced onions, then serve with tender smoked cod, golden eggs and a rich curry butter.
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1
M&S Remarksable Value brown onion, finely sliced
4 tsp
M&S Caribbean curry powder
2 cloves
M&S Remarksable Value garlic, finely sliced
2 pouches
(500 g)
M&S green speckled lentils
4
M&S Collection free-range golden yolk eggs
200 g
M&S cavolo nero
4
M&S Collection Norwegian kiln smoked cod loins
100 g
M&S Remarksable Value salted butter
Love This Recipe?
Add to plan
logo
Smoked cod with green lentils, eggs and curry butter
Save
author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

Hide images
step 1
Heat a splash of oil in a large frying pan and add the onion (1). Cook for 7-10 minutes, until sticky, then stir in 2 tsp curry powder (2 tsp) and the garlic (2 cloves) and cook for a further minute, until fragrant. Stir in the lentils (2 pouches) and season with salt and pepper. Add 1 tbsp water.
step 2
Meanwhile, cook the eggs (4) in a pan of gently boiling water for 6 ½ minutes, then immerse in a bowl of cold water. Once cooled, gently peel and halve.
step 3
Strip the stalks from the cavolo nero (200 g) and finely chop then stir into the lentils and 3 tbsp water. Cook until wilted.
step 4
Heat a splash of oil in a non-stick frying pan and add the cod (4). Cook, without moving, for 2-3 minutes, then flip. Add the butter (100 g) and remaining curry powder (2 tsp) to the pan, and cook for a further 2-3 minutes, basting with the curry butter, until the fish is cooked through and starting to flake.
step 5
Serve the cod with the lentils and eggs, and the buttery juices from the cod pan drizzled on top.
step 5 Serve the cod with the lentils and eggs, and the buttery juices from the cod pan drizzled on top.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

Similar recipes

Dinner
Midweek meals
Family friendly
Healthy
Fish and Seafood
Quick and easy
0 Saved
top