Every series has a dish that shifts the register. For Danny, it's this roasted cod recipe.

The others — the turbot, the hake, the cataplana — are generous, instinctive cooking. Confident hands, good fish, minimal interference. This roasted cod with beluga lentils is something slightly different. It's considered. Arranged. The kind of plate that arrives at the table and makes you put your fork down for a moment before you start.

There are no capers. That alone tells you this is operating by different rules.

The Roasted Cod Recipe

Beluga lentils are the small black lentils — lentejas beluga or lentejas negras in Spain — named for their resemblance to caviar. They are a variety of whole black lentil, distinct from the green or brown lentils most people have in the cupboard, and they behave differently in the pan. Where a red lentil dissolves and a green lentil goes soft, a beluga holds its shape — firm, glossy, almost pearlescent when cooked. That matters here: they need to sit on the plate rather than collapse into it.

They have an earthier, slightly more mineral flavour than green lentils, which makes them a natural partner for fish. Dressed while still warm with olive oil and a splash of red wine vinegar, they absorb the dressing and turn deeply dark, pooling a thin reddish liquor around the base of the fish. In Spain you'll find them in good supermarkets and health food shops. In the UK, most large supermarkets carry them. They are worth seeking out.

The cod is roasted skinless — no sear, no crust, just a clean white fillet straight from the oven, flaking in large sections. The asparagus is charred, the endive caramelised cut-side down until the leaves turn deep gold. Three components, each cooked separately, brought together on the plate with the kind of simplicity that only works when every element is right.

Danny didn't explain any of this. He just put the plate down.

The Endive

Endive is underused in British kitchens, which is a shame. Raw, it's bitter and crisp. Caramelised, it becomes something else entirely — sweet, yielding, with a slight edge that cuts through the richness of the lentils. Cut it in half lengthways, place it cut-side down in a dry pan with a little butter and leave it alone until it's deeply golden. That's it.

Ingredients

• 1 thick skinless cod fillet
• 75g beluga lentils
• 1 head of endive, halved lengthways
• 6 asparagus spears, woody ends snapped off
• Olive oil
• Splash of red wine vinegar
• Knob of butter
• Salt and black pepper

Method for roasted cod recipe

Cook the lentils
Rinse the beluga lentils and simmer in unsalted water for 20–25 minutes until just tender but still holding their shape. Drain and dress immediately while warm with olive oil, a splash of red wine vinegar, salt and black pepper. Set aside.

Caramelise the endive
Melt the butter in a frying pan over a medium heat. Place the endive halves cut-side down and cook without moving for 8–10 minutes until deeply golden and caramelised. Turn once, cook for a further 2 minutes, then remove and keep warm.

Roast the cod
Heat the oven to 200°C. Place the cod fillet on a lightly oiled baking tray, season well and roast for 10–12 minutes until just cooked through and beginning to flake. Do not overcook.

Char the asparagus
While the cod roasts, griddle or roast the asparagus with a little olive oil and salt until the tips are lightly charred and the stems just tender — around 6–8 minutes.

Plate
Spoon the dressed lentils onto a warm plate. Lay the cod on top. Arrange the asparagus across the fish and place the endive alongside. Finish with a drizzle of olive oil.

Footnote:

If you haven't seen what Danny does with a whole turbot, his whole turbot with capers and parsley is worth your time. His Cornish hake with potatoes, capers and samphire, his grilled John Dory with capers, parsley and garlic, his tandoori halibut with cucumber and herb yoghurt, his roasted monkfish with cherry tomatoes and capers, and his cataplana with cod, clams and chorizo all follow the same logic.

This roasted cod recipe is part of my Fish & Seafood Recipes hub — fish and seafood dishes from the coast and the kitchen.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef