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Baked cod with courgette and lentils

This baked cod with courgette and lentils is lovely and healthy dish for a family meal. You can add some chilli flakes for a spicier version. You can use other fish such as haddock or salmon, just make sure you don’t overcook it! Serve it with rice, mashed potatoes or jut with crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium courgette
  • 1 tsp dried marjoram or oregano
  • 1 red bell pepper
  • 8 cherry tomatoes
  • 4 spring onions
  • 1 garlic clove minced
  • 1 tin lentils drained
  • 2 large or 4 small cod fillets
  • 2 Tbsp olive oil
  • 1 Lemon juiced
  • 1 handful of dill chopped

Method
 

  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.