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Spiced Cod & Sauce Gribiche
with Balsamic-Dijon Lentil Salad
35 MIN
2 Servings
From the Test Kitchen
This French-inspired recipe highlights sauce gribiche—a traditional cold egg sauce made with hard-boiled eggs, mustard, and more—that gives our smoky-spiced cod a sophisticated, flavorful lift. We’re serving it over a bed of hearty lentils and vegetables tossed with a delightful combo of sweet balsamic vinegar and some more of the piquant mustard.
Get CookingDietary Information
Carb Conscious
Mediterranean Diet
-
NutritionPER SERVING
-
Calories500 Cals (est.)
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fresh
ingredients
Title
-
2 Cod Fillets
-
1 Pasture-Raised Egg
- ½ cup Black Beluga Lentils
-
4 oz Grape Tomatoes
- 2 Persian Cucumbers
- 1 bunch Parsley
- 1 Shallot
- 1 Tbsp Dijon Mustard
-
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
-
1 Tbsp Pickled Peruvian Peppers
- 2 Tbsps Balsamic Vinegar
- 1 Tbsp Capers
time-saving
tips & techniques
step-by-step
instructions
1
Cook the lentils:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and rinse under cold water.
2
Cook & chop the egg:
Meanwhile, carefully add the egg to the small pot of boiling water and cook 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and finely chop.
3
Prepare the ingredients & marinate the shallot:
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Combine in a medium bowl. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a large bowl; add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Make the sauce gribiche:
To the bowl of chopped parsley and capers, add the chopped egg, half the mustard, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine.
5
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat.
6
Finish the lentils & serve your dish:
To the bowl of marinated shallot, add the remaining mustard, then slowly whisk in 1 teaspoon of olive oil until combined. Season with salt and pepper. Add the cooked lentils, seasoned vegetables (including any liquid), and peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked fish. Top the fish with the sauce gribiche. Enjoy!
1
Cook the lentils:
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Fill a separate, small pot 3/4 of the way up with water; cover and heat to boiling on high. Once the medium pot of water is boiling, add the lentils and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and rinse under cold water.
2
Cook & chop the egg:
Meanwhile, carefully add the egg to the small pot of boiling water and cook 9 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board and finely chop.
3
Prepare the ingredients & marinate the shallot:
Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Thinly slice the cucumbers into rounds. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Stir to coat. Roughly chop the parsley leaves and stems. Roughly chop the capers. Combine in a medium bowl. Peel the shallot and finely chop to get 2 tablespoons (you may have extra). Place in a large bowl; add the vinegar. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
4
Make the sauce gribiche:
To the bowl of chopped parsley and capers, add the chopped egg, half the mustard, and 1 teaspoon of olive oil. Season with salt and pepper; stir to combine.
5
Cook the fish:
Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish and cook 4 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat.
6
Finish the lentils & serve your dish:
To the bowl of marinated shallot, add the remaining mustard, then slowly whisk in 1 teaspoon of olive oil until combined. Season with salt and pepper. Add the cooked lentils, seasoned vegetables (including any liquid), and peppers; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked fish. Top the fish with the sauce gribiche. Enjoy!
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