Pesto Crusted Cod With Puy Lentils Food

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

Time 25m

Number Of Ingredients 18

Ingredients

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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