Food Network Magazine - (02)February 2020

CRISPY COD WITH LENTILS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

2 carrots, halved lengthwise and sliced crosswise

1 large or 2 small leeks (white and light green parts only),

halved lengthwise and sliced crosswise

Kosher salt

1 8-ounce package precooked lentils (about 1½ cups)

2 tablespoons plus 1 teaspoon red wine vinegar

¼ cup plus 1 teaspoon extra-virgin olive oil

Freshly ground pepper

1 1½-pound piece center-cut skinless cod fillet,

cut into 4 pieces

1 tablespoon dijon mustard

1 clove garlic, finely grated

3 tablespoons breadcrumbs

1 tablespoon finely chopped fresh parsley

4 cups baby arugula (about 2½ ounces)

1. Preheat the oven to 375 ̊. Combine the carrots, leeks and 1 cup
   water in a medium saucepan; season with salt. Bring to a boil, then
   reduce to a simmer and cook, stirring, until the carrots are tender,
   about 5 minutes (add a few tablespoons of water if necessary).
   Add the lentils and cook, tossing, until hot, 2 to 3 minutes. Remove
   from the heat. Add 2 tablespoons each vinegar and olive oil; toss.
   Season with salt and pepper. Set aside.


2. Meanwhile, season the cod all over with salt and pepper. Combine
   the mustard and garlic in a bowl; spread on one side of the fish.
   Combine the breadcrumbs and parsley in a shallow bowl. Press the
   mustard side of the fish into the breadcrumb mixture to coat.


3. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet
   over medium-high heat. Add the cod crumb-side down; cook until
   golden brown, about 3 minutes (rotate the skillet as needed for
   even browning). Carefully flip the fish, transfer the skillet to the
   oven and bake until cooked through, 8 to 10 minutes.


4. Meanwhile, toss the arugula in a large bowl with the remaining
   1 teaspoon each vinegar and olive oil; season with salt and pepper.
   Divide among plates; top with the lentil mixture. Serve with the cod.
   Per serving: Calories 390; Fat 17 g (Saturated 2 g); Cholesterol 65 mg;
   Sodium 619 mg; Carbohydrate 25 g; Fiber 6 g; Sugars 4 g; Protein 34 g

weeknight

cooking

TACO SALAD WITH

SPICED BEEF PATTIES
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

2 hearts romaine lettuce, chopped
2 vine-ripened tomatoes, chopped
¾ cup frozen fire-roasted corn, thawed
1 cup pico de gallo, undrained
3 tablespoons apple cider vinegar
Kosher salt and freshly ground pepper
1 pound 85% lean ground beef
1 tablespoon taco seasoning
1 tablespoon extra-virgin olive oil
¼ cup sour cream
½ cup shredded cheddar cheese
1 cup tortilla strips

1. Toss the lettuce, tomatoes, corn, ¾ cup pico de gallo and the
   vinegar in a large bowl; season with salt and pepper. Divide
   among plates or shallow bowls.


2. Shape the ground beef into four 4-inch-wide patties and
   season both sides with the taco seasoning and a generous pinch
   each of salt and pepper. Heat the olive oil in a large nonstick
   skillet over medium-high heat. Add the patties and cook, turning
   once, until well browned, 4 to 6 minutes.


3. Top each salad with 1 beef patty. Drizzle any juices from the
   skillet over the patties. Top with the remaining ¼ cup pico de gallo
   and dollop with the sour cream. Sprinkle with the cheese and
   tortilla strips.

Per serving: Calories 470; Fat 31 g (Saturated 11 g); Cholesterol 98 mg;
Sodium 798 mg; Carbohydrate 23 g; Fiber 4 g; Sugars 6 g; Protein 28 g

UNDER

400

CALORIES

60 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020