Pan-Fried Cod with Minty Pea Purée Recipe

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1 shallot, finely chopped
• 1 pound frozen peas, thawed
• 1 small handful mint leaves, finely chopped
• 1 clove garlic, finely chopped
• 1 large handful flat-leaf parsley leaves, finely chopped
• Four 6-ounce cod filets, skin on
• 1 cup green lentils, cooked
• 1 lemon, juiced and zested
• Sea salt and freshly ground black pepper
• 4 tablespoons plain yogurt, to serve