Winter cod over french lentils, fennel, bacon & kale
https://www.youtube.com/watch?v=5uTAhnEV8TMHey ya'll!
BIG shout-out to this month's Nutrition Mastermind students, Liz, Thom, and Mary who took the bull by the horns and re-prioritized their entire lives to shove a college-sized curriculum in 10 days packed full on nutrition (run-on sentence much?). In my mastermind we break down nutrition: Macros vs micros and practice personalized nutrition. Easier said than done.
I shared THIS recipe with them and now you all. It's my FAVORITE go-to, especially in the winter. The lentils make it satisfying, the fried leeks make it feel slightly guilty, and the kale with bacon is smokey and hearty. The fish is flakey yet citrus-y. It's everything you could want in a dish. WAIT, I didn't even mention...
THIS TAKES UNDER 12 MINUTES FROM start to finish!?!?! A restaurant quality dish faster than an uber-eats! YES! Check out the video for full tutorial
Ingredients:
2 strips bacon (black forest Trader Joe's is my favorite)
lemon slices for fish
White fish (I use cod)
1 head kale
1 fennel
1 orange
Optional: Fried leeks, arugula, white wine vinegar
For the leeks: Slice thinly. Place in a the smallest pot you have and cover with canola oil (don't drench) Just cover. Bring heat to medium and let them get golden brown. With a slotted spoon bring to a plate with paper towel and salt immediately. ENJOY!
1. Set oven to 400. Prepare a baking sheet with aluminum foil. Sprinkle fish with EVOO & Salt. Layer lemon slices on top. Bake for 8 minutes.
2. While fish is baking. Cook bacon. Save the fat and saute shaved fennel and chopped kale. Deglaze with squeeze of orange. Toss with chopped bacon and fennel fronds (looks like dill).
3. Plate vedge, french lentils (ALREADY PREPARED- Thank you Trader Joe's), and then fish. Optional- top with arugula, a sprinkle of white wine vinegar and crispy leeks.