1/4 cup diced red onion, plus 2 tbsp minced, divided
1/4 tsp sea salt
1/4 cup coarsely chopped green pimento-stuffed olives (martini olives)
1/4 cup chopped fresh flat-leaf parsley
1 tbsp chopped drained capers
1 tbsp red wine vinegar (TRY: Eden Foods Red Wine Vinegar)
2 tbsp plus 4 tsp extra-virgin olive oil, divided
4 5-oz skinless cod fillets, about ¾ inch thick
1 large egg white, lightly beaten
1/4 cup sliced unsalted almonds
4 cups loosely packed arugula
To a small saucepan on medium-high, add lentils, diced onion, salt and 1 cup water and bring to a boil. Reduce to a simmer, cover and cook until lentils are tender, about 25 minutes. Drain and set aside to cool.
Meanwhile, in a medium bowl, combine minced onion, olives, parsley, capers, vinegar and 2 tbsp oil; set aside.
Brush top (skinless side) of fish with egg white. Press almonds evenly over top of fish. In a very large skillet on medium, heat remaining 4 tsp oil. Add fish, crusted side down, and cook until almonds are toasted, 2 to 3 minutes. Carefully turn and continue cooking until fish is cooked through, 3 to 4 minutes.
Arrange arugula on plates or a platter and top with lentils. Arrange fish over lentils and spoon on olive mixture.
Serving Size: 1 fish fillet, 1 cup arugula, 1/4 cup lentils, 2 1/2 tbsp olive mixture