Pesto Crusted Cod With Puy Lentils Recipes

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PESTO-CRUSTED COD WITH PUY LENTILS



Pesto-crusted cod with puy lentils image

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli - ready in under half an hour

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 18

large pack basil, leaves only
4 garlic cloves, 2 whole, 2 crushed
25g pine nuts
1 lemon
50ml olive oil
2 cod fillets
2 red chillies, finely chopped
2 large tomatoes, roughly chopped
250g ready-to-eat puy lentils
large pack basil, leaves only
4 garlic cloves, 2 whole, 2 crushed
25g pine nuts
1 lemon
50ml olive oil
2 cod fillets
2 red chillies, finely chopped
2 large tomatoes, roughly chopped
250g ready-to-eat puy lentils

Steps:

  • First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
  • Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
  • Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.
  • First, make the pesto. In a food processor, pulse the basil, whole garlic cloves, pine nuts, the juice of half the lemon and some seasoning, gradually adding most of the oil. Taste and adjust the seasoning.
  • Heat oven to 180C/160C fan/ gas 4 and line a roasting tin with foil. Season the cod on both sides and coat each fillet in the pesto. Cook for 8-10 mins until a crust has formed and the cod is cooked through.
  • Meanwhile, heat the remaining oil in a small saucepan. Add the crushed garlic and the chillies, and cook for a couple of mins to release the flavour. Add the tomatoes and cook for 1 min more. Tip in the lentils, squeeze over the other half of the lemon, then season. Cook until piping hot and serve with the pesto cod.

Nutrition Facts : Calories 672 calories, Fat 37 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 45 grams protein, Sodium 1.6 milligram of sodium

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