Baked Cod with Puy Lentils and Roasted Tomatoes
Dinner
Flaky white fish over earthy Puy lentils with blistered vine tomatoes. Low-GI lentils give slow-release energy without a blood sugar spike.
Serves
2 people
Prep Time
35 minutes
Instructions
1. Preheat the oven to 200C. Roast the tomatoes with half the oil for 10 minutes. 2. Add the cod fillets to the tray, season, drizzle with the rest of the oil and roast for 12 minutes more. 3. Warm the lentils with the crushed garlic and a squeeze of lemon. 4. Spoon the lentils onto plates, top with the cod and tomatoes, and finish with parsley and lemon zest.
Ingredients
- 2 whole cod fillets
- 250 g cooked Puy lentils
- 200 g cherry tomatoes on the vine
- 2 whole garlic cloves
- 1 whole lemon
- 2 tbsp fresh parsley
- 2 tbsp olive oil
Nutrition Facts
Calories
390 kcal
Protein
38g
Fat
14g
Carbs
27g
Fiber
9g
Sugar
6g
Sodium
210mg