Lightly curry-spiced cod with red wine sauce and lentils recipe | delicious. magazine

Ingredients

• 100g Puy lentils, well rinsed
• 1 fresh thyme sprig, plus extra, chopped, to serve
• 2 fresh bay leaves
• 40g unsalted butter
• 1 small onion, finely chopped
• 4 x 150g sustainably caught cod fillets with skin
• ½ tsp mild curry powder
• 2 tbsp olive oil
• Chopped fresh parsley leaves and lemon wedges, to serve
• For the red wine sauce
• 50g unsalted butter, softened
• ½ small carrot, finely chopped
• ½ celery stick, finely chopped
• ½ small onion, finely chopped
• Small pinch each of ground cloves, cinnamon, and dried chilli flakes
• Seeds of 2 green cardamom pods
• Large pinch of mild curry powder
• 625ml dry red wine such as Cabernet Sauvignon
• 625ml good-quality chicken stock
• 1 tsp caster sugar
• ¼ tsp salt
• 1 tbsp plain flour