Cod with green olive tapenade and Puy lentils

Cod with green olive tapenade and Puy lentils

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This dish is serious – loads of flavour, filling and comforting! Tapenade is easy to make, but it is readily available in supermarkets too, so for ease I have opted for that here.

Ingredients

Quantity Ingredient
olive oil, for cooking and oiling
1 red onion, finely chopped
2 cloves garlic, finely chopped
250g puy lentils
500ml vegetable stock
1/4 teaspoon cornflour
2 cod fillets
2 tablespoons green olive tapenade
lemon wedges, to serve

Method

  1. Preheat the oven to 180°C.
  2. Heat a little olive oil in a pan, add the onion and garlic and sauté until the onion begins to soften. Add the Puy lentils and a small amount of vegetable stock and allow to simmer. As the liquid reduces, add a little more stock, continuing in this way until the lentils are tender (Puy lentils don’t break down in the same way as red lentils).
  3. Mix the cornflour (cornstarch) with a small amount of water, then stir into the lentils. This will thicken the sauce in a few seconds. Set aside and keep warm.
  4. Lightly oil a baking sheet and place the cod fillets on the sheet. Bake in the oven for 10 minutes, then spread the tapenade over the fillets and bake for another 10–15 minutes.
  5. Serve the lentils and cod with lemon wedges.

Note

  • Fish and seafood

    Roasting and baking

    Perfect for dinner
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