Baked Cod with Basil Pesto and Puy Lentils
By Sacla'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
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 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
5 stepsStep 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.