Some More Ideas:
For Cod with Mustard Lentils, cook the lentils as in the main recipe, omitting the chiles. Mix 125 g fromage blanc or crème fraîche with 1 to 2 tablespoons Dijon mustard and stir into the cooked Puy lentils. Spread a thin layer of Dijon mustard over the seasoned cod, drizzle with olive oil, and broil. Serve the cod on top of the lentils, garnished with broiled cherry tomatoes.
Hake, halibut, or salmon can be used instead of cod.
White fish, such as cod, is low in calories. Frying it in batter more than doubles the calorie content, whereas brushing it with a little oil and broiling it keeps the fat and therefore the calories within healthy levels.
Lentils, which are small seeds from a variety of leguminous plants, are classified as legumes, but unlike other legumes they do not need to be soaked before cooking. Lentils are a good source of protein, starch, dietary fibre, and B vitamins. Iron absorption from lentils is poor, but vitamin C-rich foods, such as the lemon juice in this recipe, can improve this process considerably.
Thyme has been used as an antiseptic since Greek and Roman times.
Per serving: calories 324, protein 38 g, fat 7.5 g (of which saturated fat 1 g), carbohydrate 26 g (of which sugars 6 g), fibre 3 g