This dish strikes the perfect balance between **comfort and elegance**. Each bite offers the tender flakiness of cod paired with the nutty depth of lentils and the caramelized sweetness of roasted fennel. It’s a restaurant-worthy plate that’s surprisingly easy to make at home.

Whether you’re cooking for a special dinner or simply craving something wholesome and satisfying, this recipe delivers both nourishment and flavor in every forkful. The vibrant lemon zest and fresh parsley lift the dish beautifully.

Ingredients

• 300g cod fillets (2 x 150g)
• 150g dry Puy lentils
• 1 large fennel bulb (approx. 300g)
• 200g cherry tomatoes
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 500ml low-sodium vegetable broth
• 45ml extra virgin olive oil, divided
• 1 lemon (juice and zest)
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Slice the fennel bulb, toss with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. Add the cherry tomatoes for the last 10 minutes of roasting.
2. While the fennel roasts, rinse the lentils. In a medium pot, heat 15ml of olive oil over medium heat. Sauté the chopped onion and garlic for 3-4 minutes until softened.
3. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid.
4. Pat the cod fillets dry with a paper towel and season both sides with salt and pepper. Heat the remaining 15ml of olive oil in a non-stick skillet over medium-high heat. Sear the cod for 3-4 minutes per side, until golden brown and cooked through.
5. In a large bowl, gently combine the cooked lentils, roasted fennel and tomatoes, lemon juice, lemon zest, and fresh parsley. Season to taste with salt and pepper.
6. Divide the warm lentil salad between two plates and place a seared cod fillet on top of each. Serve immediately.

Tips & Substitutions

• Fish swap: Substitute cod with haddock, halibut, or sea bass for a similar texture and flavor.
• Make it vegetarian: Skip the fish and top the lentil salad with grilled halloumi or roasted mushrooms.
• Flavor boost: Add a drizzle of balsamic reduction or a sprinkle of toasted nuts for extra depth and crunch.

Nutrition

Calories: 1254 kcal (serves 2)

• Fat: 23g
• Carbohydrates: 60g
• Fiber: 21g
• Protein: 45g