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Roast Cod with Puy Lentils and chilli-lemon dressing

added by spawnee 22nd September 2009
at 15:25

A lovely simple dish that can act as a lightish meal on it's own, or for a bigger meal, serve with seasonal veg. You can replace the cod with any other firm fleshed white fish

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Prep time

10 minutes

Cook Time

30 minutes

Servings

Ingredients

200g (7oz) of Puy Lentils
1 Bay leaf
700mls (1 ¼ pints) of light vegetable stock or water
1 Large red onion, sliced
4 x 150g (5 ¼ oz) cod fillets (skinned and boned)
50g (5 ½ oz) Watercress
For the dressing
150g of plain yoghurt (fat free or low fat, or full fat yoghurt can be used)
Small bunch of fresh chopped chives
Finely grated zest and juice of one lemon (or two limes)
1 red chilli, de-seeded and chopped very finely
Salt and freshly ground black pepper

Lemon, Cod, puy lentils, Chilli

Directions

1. Preheat the over to gas mark 7 or 220°C. Place the lentils and bay leaf in a saucepan with the stock or water and bring to the boil. Partially covered with a lid, and simmer for 30 minutes, or until the lentils are just tender. Drain away any excess liquid and discard the bay leaf. Season the lentils with a little salt and pepper. 2. While the lentils are cooking, spread the onion on a lightly greased baking tray, and roast for 10 minutes. Sit the cod on top and roast for a further 10 minutes, until the cod starts to flake easily. 3. Mix the lentils with the watercress and the red onion, divide between 4 warmed plates, and top with the cod. 4. Combine all the dressing ingredients and drizzle over the cod to serve.

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