Spiced Buttermilk Cod with Lentil | Ottolenghi

My Sunday ritual of late involves going to the farmers’ market, get some fresh-caught seafood and cook it for dinner. I have been repeating this routine almost every week this summer. Recently, the seafood of choice has been the fillet of cod. I like how tender and juicy it looks. You can feel its freshness by the almost translucent flesh. What I haven’t gotten downpacked is how to cook it — until I try this new recipe. The spiced buttermilk cod with urad dal comes from Nopi by Yotam Ottolenghi.

I have been procrastinating in finding the right recipe for the cod. Without giving it much thought, I go by my instinct and pan fry the fish fillet on the stove top. That’s my default mode. (Human nature, by and large, are either optimistic or lazy. What do I know?) Meanwhile, you can imagine how inconsistently the fish turns out.

In this recipe, the cod is marinated in buttermilk and then roasted in the oven under high heat (425°F) for 8 to 10 minutes. After that, you put the fish under the broiler for a final 2 minutes. The fish is cooked perfectly. Or else I won’t be telling you about it. With this recipe, I can take the guesswork (and anxiety) out of cooking an expensive piece of fresh cod. As always, I use a Thermapen to test the internal temperature in determining the degree of doneness.

Equally exciting and incredible is the spiced urad dal under the cod. I use red lentil or masoor dal, which is widely available. Or you can use the creamy white urad dal and pale yellow mung dal that Ottolenghi recommends to give it the contrast of texture and color. No matter what pulses you use, it’s indisputably the spices and aromatics (mustard seeds, onion, garlic, ginger, red chiles, curry leaves) together with the tomatoes cooked for an extended period that transform the dish. There is nothing like a long braise that brings out the earthy complex flavor — that invariably sooths the soul. I can see the braised lentil complementing a variety of seafood or vegetable dishes.

One last point from Ottolenghi. He says it’s really important to toast the mustard seeds which helps remove the bitterness they will impart on the fish. In fact, all the spices (cumin, coriander and fennel seeds) used in buttermilk marinade are toasted first to release their aroma. These are very effective chef processes.

I’d add another last point. The final step in the recipe is to transfer the lentil mixture in the food processor and pulse a few times. That I suppose is to give the lentil mix a smoother texture. At first, I wonder whether I could skip it. Then I proceed to use an immersion blender and partially mash the mixture. That turns out to be a worthwhile, if not necessary, exercise. In effect, it brightens the mixture and gives it a smoother finish. If you have an immersion blender, I’d definitely go for it.

I’ve found not just the right, but perfect, recipe for the cod. Now the summer farmers market is coming to a close. Even when I can’t get cod, I’d still be braising and dressing up the lentil with mustard seeds and other spices — Ottolenghi’s way. (There are a few of them which are just as transforming as the lentil.) That has become my new favorite and default mode for pulses.

Print Recipe

Spiced Buttermilk Cod with Lentil

Serves: 6

Ingredients

• FISH MARINADE:
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp fennel seeds
• 1/2 tsp dried chilli flakes
• 1/2 tsp ground cardamom
• 2/3 cup/150g buttermilk
• 2 1/4 lb/1 kg cod fillet, skinless and boneless, cut into 6 pieces, each measuring about 3 x 5-inch or 8 x 12cm
• 1 tbsp olive oil, to serve
• 1 lemon, cut into 6 wedges, to serve
• coarse sea salt and black pepper
• URAD DAL or LENTIL:
• 2.5 tbsp yellow mustard seeds
• 4 Tbsp ghee
• 1/2 cup urad dal, rinsed
• 3 large onions, thinly sliced
• 8 garlic cloves, crushed
• 1 tbsp tomato paste
• 3-inch/7cm piece of ginger, peeled and finely chopped
• 4 red chillies, seeded and finely diced
• 5 stems (1/3 oz/10g) fresh curry leaves
• 8 plum (1 3/4 lb/ 800g) tomatoes, quartered
• 1/2 cup (5 1/4 oz/150g) baby spinach

Instructions

1

MARINATE THE FISH:

2

In a frying pan, toast the cumin, coriander and fennel seeds until their aroma is released. Transfer to a spice grinder, along with the chile flakes, cardamom, 1/2 tsp of salt and pepper. Grind to a powder and transfer to a mixing bowl. Pour over the buttermilk, stir to combine, then add the pieces of cod, making sure all of the fish is submerged. Cover with plastic wrap and leave in the fridge to marinate for 4 to 6 hours. Do not leave overnight or the fish will break down.

3

TOAST THE MUSTARD SEEDS:

4

Place a small pan for which you have a lid over medium-high heat. Once hot, add the mustard seeds and cover with the lid. When you hear the popping begin, after about 1 minute, remove the pan from the heat and give it a little shake. Leave the lid on for another minute before transferring the seeds to a bowl and setting aside.

5

COOK THE LENTIL:

6

Place the ghee in a medium saucepan over medium heat. Add the urad dal and fry for 2 minutes stirring often, until fragrant. Add the onions along with 1/4 teaspoon of salt, and cook over medium heat for 8 minutes, until they are soft but have not taken on any color.

7

Add the garlic, tomato paste, ginger, chiles, and curry leaves and cook for another 5 minutes, stirring from time to time, adding a tablespoon or so of water to the pan if the mixture starts to stick to the bottom.

8

Add the tomatoes and cook for about 15 minutes, stirring from time to time until they have broken down and started to caramelize.

9

Add the toasted mustard seeds, pour over 1/3 cup of water, and cook for another 5 minutes, stirring once or twice until the tomatoes have completely softened.

10

Transfer the mixture to the large bowl of a food processor with 2 teaspoons of salt and a good grind of black pepper. Pulse a few times then return to the pan and set aside until ready to use. (I use an immersion blender right in the pot.)

11

Preheat the oven to 425 F.

12

BAKE THE COD:

13

Take the cod out of the marinade and lay the pieces on a foil-lined baking sheet. Place in the oven and roast for 8-10 minutes, then broil for a final 2 minutes, until the fish is cooked through.

14

Return the dal to the heat just before serving, and add the spinach. Stir for 30 seconds, just to wilt the spinach, and spoon onto individual plates. Top with cod, finish with a drizzle of olive oil, and serve with the lemon wedges.

Notes

Adapted from NOPI by Yotam Ottolenghi