Crispy cod with lentils

Ingredients:

• Skinless cod fillet (center cut) weighing 700 g, cut into 4 pieces
• 1 package (220 g) semi-cooked lentils (about 1.5 cups)
• 2 carrots, halved lengthwise and cut into thin half-moon slices
• 1 large or 2 small leeks (white and light green parts only), halved lengthwise and then sliced ​​into half-moon pieces
• 2 tbsp + 1 tsp red wine vinegar
• 1/4 cup + 1 tsp olive oil
• 1 tbsp Dijon mustard
• 1 clove garlic, finely grated
• 3 tbsp. breadcrumbs
• 1 tbsp finely chopped fresh parsley
• 4 cups small arugula (about 70 g)

Preparation:

1. Preheat oven to 190°C.
2. In a medium saucepan, combine the carrots, leeks, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the carrots are tender, about 5 minutes (add a few more tablespoons of water if necessary). Add the lentils and cook, stirring, until tender, 2-3 minutes. Remove from heat. Stir in 2 tablespoons each of vinegar and olive oil. Season with salt and pepper to taste.
3. Meanwhile, season the cod with salt and black pepper. Combine the mustard and garlic in a bowl and place on one side of the fish. Mix in a shallow bowl. breadcrumbs with parsley. Press the fish, mustard side down, into the breadcrumb mixture to coat.
4. In a large oven-safe nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the cod, breadcrumb-side down, and cook until golden brown, about 3 minutes (rotate the pan if necessary to ensure even cooking). Carefully flip the fish, transfer the skillet to the oven, and bake until cooked through, 8 to 10 minutes.
5. Meanwhile, in a large bowl, toss the arugula with the remaining vinegar and olive oil (1 teaspoon each); season with salt and pepper to taste. Divide among plates; top with the lentils. Serve with the cod.