GRAIN French Lentils with Ling Cod

GRAIN French Lentils with Ling Cod
Cook / Prep Time: 1hr or more

Elegant indulgence with a new recipe from our own Chef Lucas featuring wild BC ling cod, GRAIN’s French lentils, and seasonal parsnips.

1 cup GRAIN French lentils
1.5 L water
1/3 c peeled carrot, diced
1/3 stalk of celery, chopped
½ whiteonion, diced
1 clove of garlic
1 Tbsp. salt
½ Tbsp. red wine vinegar

3 – 170g pieces of wild BC ling cod fillet
2 Tbsp. canola oil
3 Tbsp. unsalted butter
½ lemon
Fresh pea shoots for garnish

Curry Oil:
3 Tbsp. Thai red curry paste
75 mL canola oil

2-5 medium sized parsnips, quartered
2 Tbsp. canola oil

  1. Preheat oven to 375°F.

Curry Oil:

  1. Put curry paste and 2 Tbsp. of your oil in a small pot on medium heat. Cook curry paste until its aromas have released.
  2. Remove pot from heat and let cool for 30-40 minutes.
  3. Strain curry through fine mesh sieve or coffee filter.


  1. Rinse lentils well, removing any dirt.
  2. Combine lentils, carrot, onion, celery, garlic, and water in a small pot. Make sure everything is covered in water; add more water if necessary.
  3. Cook lentils on medium heat, stirring occasionally until they become tender (roughly 15-20 minutes).
  4. Strain lentils, saving the cooking liquid. Remove carrot and celery only.
  5. Take 1/5 of your lentils (roughly), onion, and garlic and put in blender with ½ cup of your cooking liquid. Blend until smooth.
  6. Add pureed lentil mixture back to your cooked lentils in a bowl.
  7. Season with red wine vinegar and salt.


  1. Toss parsnips in oil and salt and place on baking sheet. Bake at 375 F for 15-20 minutes
  2. Put a medium-sized heavy-bottom pan on medium-high heat with canola oil.
  3. Season ling cod with salt.
  4. Once pan is hot, place cod in the pan, meat side down/skin up until cod is brown on one side.
  5. Flip cod over and put in oven for 5 minutes.
  6. Remove cod from the oven and add butter to pan.
  7. Spoon foaming butter over the cod to baste until it finishes cooking.
  8. Squeeze lemon juice over cod and plate atop lentils and parsnips.
  9. Drizzle with curry oil and garnish with pea shoots.

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