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Crispy Cod with Lentils
Ingredients
  • 2 carrots, halved lengthwise and sliced crosswise
  • 1 large or 2 small leeks (white and light green parts only), halved lengthwise and sliced crosswise
  • Kosher salt
  • 1 8-ounce package precooked lentils (about 1 ½ cups)
  • 2 tablespoons plus 1 teaspoon red wine vinegar
  • ¼ cup plus 1 teaspoon extra-virgin olive oil
  • Freshly ground pepper
  • 1 ½-pound piece center-cut skinless cod fillet, cut into 4 pieces
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, finely grated
  • 3 tablespoons breadcrumbs
  • 1 tablespoon finely chopped fresh parsley
  • 4 cups baby arugula (about 2 ½ ounces)
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