Last Updated on January 4, 2026
Cod with Sorrel and Lentils:
About time I actually cooked something again. I seem to have done nothing but eat out for a week or so, and I’ve been longing for my ‘own’ food. Despite that, this particular recipe for Cod with Sorrel takes its inspiration from a Locatelli classic, which I was lucky enough to try at the Pret a Diner event recently. The classic Italian version uses parsley to complement puy lentils and pan-fried cod. I really wanted to try using the sorrel I have growing on the roof terrace, and also to experiment a bit with dill pollen, sent to me by Global Harvest. One of the best things about this blog for me is that it is really encouraging me to try new things – a sorrel recip,e for example!
This recipe tasted fabulous with all the flavours of spring. I’ve never tried cooking with sorrel before, but I really liked the puree, which I developed on the spot due to a bit of a colour issue! I’d planned to sautee the sorrel leaves for a minute or so, then blitz them and add a little white wine and cream. I thought it would cook like spinach because it looks very like baby spinach leaves. But when I first started to cook the sorrel, it went a murky brown colour, and I wanted something that would contrast with the puy lentils – so, I added in a handful of peas. Nothing like a bit of on-the-spot recipe improvisation!
Here’s the recipe for cod with sorrel. I loved the sorrel and pea puree, and I will try it again, perhaps with lamb for a change. And, the cod was fabulous – but then I love the fish from DelishFish. Dill Pollen sent to me to sample by Global Harvest didn’t seem quite as potent to me as Fennel Pollen, but worked very well in this dish with the sprigs of fresh dill I used to garnish the dish, complementing the fish and sorrel very nicely.
Cod with Lentils and Sorrel
Ingredients
- 1 Fillet of Cod or other sustainable white fish
- 1 handful Sorrel
- 1 handful Peas
- 1 handful Puy Lentils uncooked
- 1/2 Vegetable stock cube
- 2-3 sprigs Dill or Parsley
- 1 pinch Dill Pollen optional
- 1 tablespoon Creme Fraiche
- 1 tablespoon White Wine
- 50 g Butter
Instructions
- Wash the lentils and cook according to the packet instructions, but using the vegetable stock cube in the cooking water. Drain and keep warm
- melt half the butter in a small stainless steel pan and wilt the sorrel in the butter. Now add the peas and stir gently till cooked through. Add wine and cream and warm though before blitzing thoroughly. Season to taste with salt and white pepper. Keep warm
- Melt the remaining butter in a frying pan and cook the cod, presentation side down first, for 1-2 minutes before turning and cooking through till you can see white protein rising through the top of the fish.
- Plate by pouring the sorrel and pea puree onto a plate, adding the drained lentils and then placing the cod on top.
- Garnish with dill pollen and fresh dill sprigs
Nutrition
A firm white fish like cod or hake served with sorrel puree is a lovely combination which doesn’t need lemon or much in the way of additional seasoning. Sorrel is a slightly acidic herb, and too much is poisonous (apparently). It does go a greeny brown colour when cooked, but combining it with a few fresh peas worked perfectly. If you don’t have sorrel, you could make this with a handful of fresh spinach instead. And, if you prefer, this dish would work well with new potatoes instead of the lentils, in which case a ‘brighter’ green colour would not be necessary, and you could skip the peas altogether
If you want to try this cod with sorrel recipe yourself at home, why not pin it for later!
Cod with Sorrel – FAQ
1. What is sorrel and why is it used in this cod recipe?
Sorrel is a leafy green herb with a bright, tart, lemony flavour that pairs beautifully with fish and creamy sauces. It adds a fresh, spring-like acidity that contrasts well with the rich cod and creamy pea puree.
2. What type of fish works best in this recipe?
The recipe uses a fillet of cod, which is a firm, mild-flavoured white fish that cooks quickly and complements the sorrel and lentils wonderfully. Other sustainable white fish, such as hake or pollock, would also work if you prefer.
3. Can I substitute spinach if I can’t find sorrel?
Yes. If sorrel is unavailable, a handful of fresh spinach can be used instead. The flavour will be milder and less tangy, but it still makes a delicious puree when combined with peas and cream.
4. Why does the sorrel puree change colour when cooked?
Sorrel has a high oxalic acid content, which can cause it to turn a greeny-brown colour when heated. Mixing it with peas helps brighten the colour and balance the flavour without affecting the taste.
5. Do I need to cook the lentils before adding them to the dish?
Yes. The recipe calls for uncooked puy lentils to be cooked first — or you can use pre-cooked microwavable lentils to save time — and then drained and kept warm before serving with the fish and sorrel puree.
6. What is dill pollen and is it essential?
Dill pollen is a fragrant spice made from the flowers of the dill plant. It’s optional in this recipe but enhances the aromatic, herbaceous notes. You can omit it or simply garnish with fresh dill sprigs instead.
7. Can I serve this recipe with something other than lentils?
Yes. If you prefer, serve the cod and sorrel puree with new potatoes or another starch instead of lentils. This will change the dish slightly, but it remains delicious and satisfying.
8. Is this recipe suitable for a healthy diet?
Cod is a lean, protein-rich fish, and the sorrel and pea puree provides vitamins and bright flavour. Puy lentils add fibre and plant protein, making this dish balanced and wholesome when part of a varied, flexitarian diet.
9. What wine pairs well with cod and sorrel?
A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay pairs well with the tart sorrel and delicate cod, helping to enhance the bright, fresh flavours of the dish.
10. Can this recipe be made ahead?
You can prepare the lentils and sorrel-pea puree ahead of time and gently reheat before serving. Cook the cod just before eating to ensure it remains tender and flaky.
Leave a Reply