Baked Cod with Puy Lentils and Roasted Tomatoes

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
Prep time:: 35 minutes
Category:: Dinner

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

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.

Nutrition (per serving)

Calories 390
Protein 38g
Fat 14g
Carbs 27g
Fibre 9g
Sugar 6g
Sodium 210mg