Baked Cod with Lentils & Salsa Verde

• 1 x 400gtin Puy or green lentils (about 240g drained), rinsed
• 1garlic clove, minced
• 100 mlchicken or vegetable stock
• 1celery stick, finely diced
• salt and black pepper
• 1shallot, finely diced
• 1 tbspolive oil
• 2thick cod fillets, about 180g each
• 1garlic clove
• 2 tbspred wine vinegar
• 4 tbspextra virgin olive oil
• 30 gflat-leaf parsley
• 1 tbspcapers, rinsed
• 8anchovy fillets
• 1 tbspDijon mustard
• ½ tspchilli flakes
• 100 gbaby spinach
• 2carrots, finely diced
• 1lime, cut into wedges (optional)
• 15 gcoriander leaves (optional)

Method

1. 1Preheat the oven to 200°C fan. Make the salsa verde first: finely chop the parsley, anchovies, capers and garlic together on a board until you have a coarse green rubble. Tip into a bowl with the Dijon, red wine vinegar, chilli flakes and extra virgin olive oil. Season with black pepper and set aside; it will only get better as it sits.
2. 2Heat the olive oil in an ovenproof frying pan over medium heat. Add the shallot, celery and carrot with a pinch of salt. Cook for 5–6 minutes, stirring now and then, until everything is soft and glossy and the carrot has lost its bite. Add the garlic and cook for another minute until fragrant.
3. 3Tip in the drained lentils and pour over the stock. Stir through the shredded spinach and let it wilt down into the lentils for 2–3 minutes, until the liquid has reduced to a loose, savoury braise. Taste and season well.
4. 4Pat the cod fillets dry with kitchen paper and season generously with salt and pepper. Nestle them on top of the lentils, skin-side up if they have skin. Transfer the pan to the oven.
5. 5Bake for 12–15 minutes until the cod is opaque all the way through and flakes easily when pressed with the tip of a knife.
6. 6Spoon the salsa verde over the two fillets and bring the pan to the table. Add the optional lime wedges and coriander if using.

Per serving

kcal

672

protein

44.7g

fibre

14.8g

carbs

40.2g

fat

38.3g