Lemon-Garlic Cod over Lentils and Spinach

Rinse the lentils under cold water and set aside. Pat the cod fillets dry with paper towels and set on a plate.

Dice the yellow onion finely. Mince 9 cloves of garlic total and divide into three portions: one for lentils, one for cod seasoning, one for the yogurt drizzle. Zest the lemon and squeeze out 3 tablespoons of juice, separating the uses.

Roughly chop the spinach, discarding thick stems. Chop the fresh cilantro for the drizzle.

In a small bowl, combine the yogurt, 2 tablespoons lemon juice, 2 cloves minced garlic, chopped cilantro, and 1 tablespoon olive oil. Season with a pinch of salt, stir well, and refrigerate until ready to serve.

Add the rinsed lentils to a saucepan with 3 cups of water. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20-25 minutes until the lentils are tender but not mushy. Drain any excess water and set aside.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Add the garlic portion reserved for the lentils. Sauté for 1 minute until fragrant. Stir in the cumin, turmeric, and a pinch of salt, cooking for 30 seconds to bloom the spices.

Add the chopped spinach in batches, stirring until each batch wilts down. Fold in the cooked lentils, taste and adjust seasoning with salt. Keep warm on low heat.

Pat the cod fillets dry once more. Season both sides generously with salt, black pepper, smoked paprika, and cumin. Rub in the remaining minced garlic and sprinkle lemon zest over the top.

In a separate large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering. Carefully place the cod fillets skin-side up and sear without moving for 4 minutes until golden.

Flip the fillets and cook for another 3-4 minutes until the cod flakes easily with a fork and reaches an internal temperature of 145°F. Remove from heat.

Divide the warm lentil and spinach mixture among four shallow bowls or plates, creating a bed for each serving.

Place one seared cod fillet on top of the lentils and spinach for each plate.

Drizzle the lemon-garlic yogurt sauce generously over the cod and around the plate. Finish with a squeeze of the remaining lemon juice and a light sprinkle of fresh cilantro. Serve immediately.