Roasted Mediterranean Cod with Lentil and Spinach Salad
Ingredients
For the cod
- 1 cod fillet (skinless and boneless)
- 1.5 tbsp extra virgin olive oil
- Juice of 1/2 lemon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chilli flakes (adjust to taste)
- 1 tsp capers
- 1/2 tsp dried mixed herbs
- Small bunch of fresh basil, roughly torn
- 2 fresh tomatoes, quartered
- 1 tbsp sundried tomatoes, chopped
For the lentil & spinach salad
- 125g cooked Puy lentils
- 1 tbsp extra virgin olive oil
- Juice of 1/4 lemon
- 2 ripe tomatoes, diced
- Handful of fresh spinach, roughly chopped
- Chopped basil
- 30g Feta, crumbled
Preparation
Preheat the oven to 200Β°C (fan 180Β°C) / 400Β°F / Gas Mark 6.
In a small bowl, mix the olive oil, lemon juice, garlic powder, onion powder, chilli flakes, capers, mixed herbs, and chopped sundried tomatoes.
Place the cod fillet in a small baking dish. Scatter the quartered fresh tomatoes around the fillet. Spoon the marinade over the fish and tomatoes, ensuring everything is well coated. Top with the torn basil.
Bake in the preheated oven for 12β15 minutes, or until the cod flakes easily and is opaque all the way through. The tomatoes should be softened and slightly blistered.
In a large bowl, combine the cooked Puy lentils, diced tomatoes, chopped basil and spinach, olive oil, and lemon juice. Toss well and season with salt and pepper to taste. The heat from the lentils will gently wilt the spinach.
Spoon the lentil salad onto a plate. Top with feta, and the roasted cod and spoon over the juices and tomatoes from the baking dish. Garnish with a few extra basil leaves if you like.
Tips
This dish is endlessly versatile, swap the lentils for gluten-free pasta or rice, and adjust the herbs to suit your taste. Itβs a great fridge-clearer and a lovely way to make midweek cooking feel a bit special.
