Baked Cod with Basil Pesto & Puy Lentils

Name: Baked Cod with Basil Pesto & Puy Lentils
Prep time: THMS
Cook time: THMS
Ingredients: 4 cod fillets; 4 tbsp. Sacla’ Reduced Fat Basil Pesto; 250g sachet of puy lentils; 1 tbsp. olive oil; 1 red onion, finely chopped; 1 clove garlic, peeled and finely chopped; 1 fresh red chilli, finely chopped; 2 tomatoes, chopped; 1 lemon, cut into quarters; Fresh basil leaves

Filling and healthy, this baked cod dish is the ideal post-gym treat. Protein-packed puy lentils are simmered in fiery chilli, tangy tomato and aromatic garlic while a smear of Sacla' Reduced Fat Basil Pesto adds herby flavour to the fish.

Cook Time

30 mins

Serves

Ingredients

4 cod fillets
4 tbsp. Sacla’ Reduced Fat Basil Pesto
250g sachet of puy lentils
1 tbsp. olive oil
1 red onion, finely chopped
1 clove garlic, peeled and finely chopped
1 fresh red chilli, finely chopped
2 tomatoes, chopped
1 lemon, cut into quarters
Fresh basil leaves

How to make the recipe

Step 1

Heat oven to 180¬∞C. Lay cod fillets in an oven-proof dish and spread the Pesto on the top of each fillet. Cook for 8 ‚Äì 10 minutes in the oven.

Step 2

In a frying pan, heat the olive oil and cook onions for 5 ‚Äì 6 minutes until softened. Add the garlic and cook for a further minute.

Step 3

Add the chilli, tomatoes and lentils. Simmer for 5 ‚Äì 10 minutes until cooked through.

Step 4

Serve the cod on a bed of lentils with a wedge of lemon on the side and add basil to garnish.