Ingrédients

• 2 cod fillets (approx. 150g each)
• 100g dry Puy lentils
• 1 large carrot, peeled and diced
• 1 large parsnip, peeled and diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 100g fresh spinach
• 30ml extra virgin olive oil, divided
• 15ml lemon juice
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the diced carrot and parsnip with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. 2.While the vegetables roast, cook the Puy lentils in a pot of water according to package directions (usually simmer for 20-25 minutes). Drain well once cooked.
3. 3.Pat the cod fillets dry with a paper towel. In a small bowl, mix the smoked paprika, cumin, a pinch of salt, and pepper. Rub this spice blend evenly over both sides of the fillets.
4. 4.Place the spiced cod fillets on the baking tray with the vegetables for the final 10-12 minutes of cooking time, or until the fish is opaque and flakes easily with a fork.
5. 5.While the fish cooks, prepare the dressing. In a large bowl, whisk together the remaining 15ml of olive oil, lemon juice, Dijon mustard, and minced garlic. Season with a pinch of salt and pepper.
6. 6.Add the warm roasted vegetables and drained lentils to the bowl with the dressing. Add the fresh spinach and toss everything together; the heat from the lentils and vegetables will gently wilt the spinach.
7. 7.Divide the warm lentil and vegetable salad between two plates. Top with a spiced cod fillet and garnish with fresh chopped parsley before serving.

Informations nutritionnelles

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