5 tablespoons olive oil
1 small red onion, finely chopped
1 rib celery, finely chopped
1 clove garlic, peeled and finely chopped
1 cup small Italian brown lentils or French green lentils
1 bay leaf
salt and pepper
2 pints cherry or grape tomatoes, halved
1 1/3 pounds cod fillets, cut into 4 equal pieces
Heat 2 tablespoons olive oil in medium saucepan over medium heat. Add onion, celery, and garlic and cook, stirring, 203 minutes, until the vegetables begin to soften. Add the lentils, bay leaf, and 4 cups water. Raise heat to medium high. When water begins to boil, lover heat and simmer, uncovered, about 45 minutes, until the lentils are tender. Season with salt and pepper to taste and cover to keep warm. Discard the bay leaf. Reheat before serving.
Heat oven to 450 degrees. Heat remaining 3 tablespoons of olive oil in a small skillet over medium heat. Add tomatoes, season with salt and pepper to taste, and saut?, stirring occasionally, about 10 minutes, until the tomatoes are soft, the skins have turned orange, and the juices have reduced slightly.
Meanwhile, season fish with salt and pepper and grill, broil, or pan fry it. (Fish may be dredged in flour for pan frying, as original recipe called for.)
To serve, spoon lentils onto each plate, place a piece of fish on the lentils, and top with some of ht cherry tomatoes. Sprinkle with parsley.
Adapted from Fagioli.