Pan Seared Cod with Radish Lentil Salad
Ingredients
- 3 cups low-sodium no-chicken or chicken broth
- 1 cup dried black lentils (see Tip), picked over and rinsed
- 3 tablespoons red-wine vinegar
- 2 teaspoons whole-grain mustard
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 6 tablespoons extra-virgin olive oil, divided
- ½ cup chopped pecans, toasted
- ½ cup thinly sliced radishes
- 1 medium shallot, thinly sliced
- 2 tablespoons chopped fresh mint, plus more for garnish
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 ¼ pounds cod fillet, cut into 4 portions
- ¼ cup cornstarch
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