Baked Cod with Basil Pesto and Puy Lentils
By Sacla'
Published on 28 June 2022
Sacla’
Basil Pesto makes for an incredibly flavourful crust for fish. This healthy recipe also comes on a hearty
bed of Puy lentils that real give body to the dish.Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 4 cod fillets
- 4 tbsp of sacla' reduced fat basil pesto
- 250 g of puy lentils, (1 x ready to eat sachet)
- 1 tbsp of olive oil
- 1 red onion, finely chopped
- 1 garlic clove, peeled and finely chopped
- 1 fresh red chilli, finely chopped
- 2 tomatoes, chopped
- 1 lemon, cut into quarters
- 1 fresh basil
Method
Step 1
Heat oven to 180°C. Lay cod fillets in an oven-proof dish and spread the Pesto on the top of each fillet. Cook for 8 – 10 minutes in the oven.Step 2
In a frying pan, heat the olive oil and cook onions for 5 – 6 minutes until softened. Add the garlic and cook for a further minute.Step 3
Add the chilli, tomatoes and lentils.Step 4
Simmer for 5 – 10 minutes until cooked through.Step 5
Serve the cod on a bed of lentils with a wedge of lemon on the side and add basil to garnish.