Instructions

1. Preheat the oven to 180°C.
2. Cut the courgette into 1cm thick rings, the red pepper into chunks.
3. Arrange them in a baking dish, then scatter the tomatoes around. Season to taste.
4. Add the herbs, half of oil and lemon juice, then bake for 25-30 minutes or until the veggies are tender.
5. Cut the spring onions into 2cm pieces.
6. Drain, then mix the lentils with the garlic, half of the dill and lemon juice.
7. When the veggies are done, take the dish out and mix in the lentils and spring onions.
8. Cut the cod into cubes or 3cm thick slices and put them on top of the lentils. Drizzle with oil and a drop of lemon juice, season to taste, then scatter the remaining dill on top.
9. Bake for another 5-8 minutes until the fish has cooked through. Don’t overcook it!
10. Serve warm.