The existence of skrei cod – just as delicious as regular cod but much more sustainable and responsibly fished – has recently come to our attention. A Norwegian fish that just happens to be in season RIGHT NOW (until April) and you can find it at your local fishmongers as well as here. We love this recipe involving skrei because it basically just involves frying and arranging things, which we like, and ticks off all our favourite healthy foods: puy lentils (tip for the time poor – buy the ready-prepared kind you can microwave *taps nose*), kale and pumpkin seeds, with some buttered leeks thrown in because, butterrrrrr.
Serves 4; prep time up to 40 minutes
4 Norwegian skrei fillets
250g puy lentils
100g butter, unsalted
1tbsp vegetable oil
Salt and pepper
12 baby carrots, to serve
1. Cook the lentils in boiling water until al dente.
2. Meanwhile, chop the leeks into 5mm discs. Melt the butter in a medium sized pan and add the leeks. Slowly cook until soft, for about 10-15 minutes. Keep warm.
3. Wash and chop the kale. Remove a couple of spoonfuls of the leek butter and set aside as garnish for the end. Add the kale to the rest of the leek butter and gently toss until the kale is coated in the butter and leeks, keeping warm over a low heat.
4. Drain the puy lentils from their cooking liquid and add them to the kale and leek butter. Toss a few times then season with salt, pepper and a squeeze of lime to taste. Set aside and keep warm while you cook the skrei.
5. Next, drizzle a spoonful of vegetable oil into a large pan. Heat until the oil sizzles. Pat the skrei skin dry and sprinkle with salt and pepper, then place the fish fillets skin side down in the hot oil. Add a knob or two of butter and baste the fish. Depending on how thick the fillets are, you’ll need to pan fry them for about 5-8 minutes until the flesh is nearly completely opaque in colour. Using a spatula, carefully turn the fish over and finish cooking for a minute or so. Squeeze a little lime juice on the fish.
6. Divide the puy lentil, kale and buttered leeks between each plate. Place the four fillets of skrei on top of the lentils, along with a small spoonful of the leeks. Sprinkle each with pumpkin seeds before serving with steamed baby carrots or other vegetables.
Imagine if the gluten-free idea kicked in earlier, and had m ...