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Pan Fried Cod with Lentils & Avocado

This Pan Fried Cod with Lentils & Avocado combines flaky seasoned fish with creamy lentils and avocado, sauteed leafy greens, and cumin.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Main Course
Cuisine: American, California
Keyword: Fish, Seafood
Servings: 4

Ingredients

Lentils & Avocado

  • ½ sweet onion, diced
  • 1 bunch rainbow chard, chopped (bigger stems removed)
  • 1 pound cooked lentils
  • 1 cup vegetable broth
  • 1 tsp cumin
  • 2 avocados, cubed
  • ½ lime, juiced
  • 3 tbsp butter, divided
  • ½ cup water
  • Salt, to taste

Taco Seasoning

  • 1 tsp cumin
  • ½ tbsp chili powder
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ⅛ tsp cayenne
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
  • ¼ tsp sugar

Pan Fried Cod

  • 2 pounds cod filets, about 4 pieces
  • 2 tbsp taco seasoning, or your preferred amount
  • 4 tbsp olive oil, divided
  • 2 tbsp butter
  • Diced chives, for garnish (optional)

Instructions

  • Mix the taco seasoning ingredients together and set aside.
  • Add 1 tbsp butter to a large non-stick pan over medium heat, then add onions. Season with a little salt and cook for 3-5 minutes.
  • Add another tbsp of butter to the pan, then add the chard. Season with a pinch of salt and cook for 5-7 minutes or until chard is slightly wilted.
  • Mix in the lentils, then add the broth and cumin and cook on low or medium-low heat for about 10 minutes so the flavors can develop.
  • While the lentils cook, pat the fish dry and drizzle about a ½ tbsp of olive oil onto each piece, making sure to get both sides of each filet.
  • Distribute taco seasoning onto the fish, making sure to season each side of the fish filets. Pat the seasoning into the fish.
  • Heat 2 tbsp of oil in a cast iron pan (you could also use a non-stick or stainless steel). When the oil is hot, add the fish, cooking about 3-5 minutes on the first side (if your fish is very thick, you may need more time; if it's very thin, you'll need less time).
  • Flip your fish over to cook the other side, then add 2 tbsp of butter to the pan. Use a spoon to baste the fish with the butter. Cook for about 3-4 minutes on this side, or until the fish registers 130°F to 135°F with an instant read thermometer. Remove from pan and let rest. The fish will continue to cook from residual heat as it rests.
  • To finish the lentils, add ½ cup water, another tbsp of butter, and the lime juice to the lentil pan. Taste for salt and cumin (add more, if desired).
  • Remove the lentils from the heat and gently mix in the avocados.
  • Spoon some lentils and avocado onto a plate and top with a piece of the pan fried cod. Garnish with chives, if desired.