The fish can be substituted, for example, with halibut or perch.

In a saucepan, sauté a piece of bacon, shallot, and garlic, then add a bay leaf and fresh thyme. Next, add the black lentils and sauté for a little longer.

Add vegetable broth and cook for 20 minutes. Season with salt and freshly ground black pepper, then cook for another 5 minutes.

Sprinkle the cod fillets with salt and black pepper. Heat duck fat in a pan and sear the fish on the skin side (if the cod fillet is skinless, sear on the side where the skin used to be).

Then add a crushed garlic clove, a sprig of fresh thyme, and a piece of butter to the pan with the fish. With these additions, transfer the fish to an oven preheated to 180°C (356°F) and bake for 6 minutes.

Serve the hot fish straight from the oven. Blanch the green vegetables for two minutes, then cook them in a butter and thyme emulsion.

Prepare the sauce from vegetable or fish broth combined with white wine and butter, boiled and reduced in a 1:1 ratio.

We recommend adding caper berries, freshly chopped chives, or red caviar.

On the plate, place the lentils. Arrange the green vegetables around them — green beans, asparagus, green peas, or broccoli. On top of the vegetables, place the baked, juicy fish, generously pour over the sauce, and garnish with microgreens or dill tips if desired.

Enjoy your meal!