Anti Inflammatory Cod with Lentils and Salsa Verde
Flaky, golden-seared cod resting on a bed of earthy French green lentils, finished with a bright, herb-packed salsa verde — this is the kind of plate that looks like it came from a restaurant but comes together in under an hour at home. Every component earns its place: the lentils simmer low and slow with cumin, turmeric, carrot, and celery, building a deeply savory, warming base that also happens to be loaded with plant-based protein and fiber. The salsa verde — fresh parsley, capers, lemon zest, garlic, and good olive oil — cuts right through the richness and ties everything together with a punchy, verdant finish. Olive oil does the heavy lifting throughout, and anti-inflammatory staples like turmeric and omega-rich white fish make this a genuinely nourishing meal rather than a compromise. Searing the cod over medium-high heat until it releases naturally from the pan gives you that gorgeous golden crust without any fuss. This recipe serves four, making it a smart choice for a weeknight family dinner or a meal-prep anchor you can feel great about eating all week.
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Learn more →Ingredients
4 servings
For the lentils
- 1 ½ cups french green lentils (puy lentils), rinsed
- 3 cups low-sodium chicken broth
- 1 cup water
- 1 medium carrot, finely diced
- 2 stalks celery, finely diced
- 1 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- ½ tsp ground turmeric
- salt and pepper, to taste
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small garlic clove, finely minced
- ¼ cup extra-virgin olive oil
- ¼ tsp red pepper flakes (optional)
For the cod
- 4 cod fillets (about 6 oz each), skin removed
- 2 tbsp extra-virgin olive oil
- ½ tsp smoked paprika
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the carrot and celery and cook, stirring occasionally, until softened, about 5 minutes.
- 2
Stir in the cumin and turmeric and cook until fragrant, about 1 minute. Add the rinsed lentils, chicken broth, and water. Bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the lentils are tender but still hold their shape, 25–30 minutes. Season with salt and pepper, then cover to keep warm.
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