Ingredients

• 300g cod fillets (2 fillets)
• 150g dry green or Puy lentils
• 200g cherry tomatoes
• 100g fresh spinach
• 1 small onion
• 2 cloves garlic
• 30ml olive oil
• 400ml vegetable broth or water
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking tray, toss the cherry tomatoes with half the olive oil, a pinch of salt, and pepper. Roast for 15-20 minutes until they are soft and beginning to blister.
2. 2.While the tomatoes are roasting, thoroughly rinse the lentils under cold water. Finely chop the onion and mince the garlic.
3. 3.Heat the remaining olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
4. 4.Add the rinsed lentils and vegetable broth (or water) to the saucepan. Bring the mixture to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes, or until the lentils are tender.
5. 5.While the lentils cook, pat the cod fillets dry with a paper towel and season both sides with salt and pepper. Heat a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side, until it's opaque and flakes easily with a fork.
6. 6.Once the lentils are tender, drain any remaining liquid. Stir in the fresh spinach and allow it to wilt from the residual heat. Remove from the heat and stir in the chopped dill, parsley, and lemon juice. Adjust seasoning with salt and pepper if needed.
7. 7.To serve, divide the herbed lentils between two plates. Place a seared cod fillet on top of the lentils and arrange the roasted cherry tomatoes on the side.

Nutrition Information

Why this recipe