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Roast Cod with Puy Lentils and chilli-lemon dressing
Roast Cod with Puy Lentils and chilli-lemon dressing
added by spawnee

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
  • 4
  • 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
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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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