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Roast cod with Romesco sauce & lentils

Roast cod with Romesco sauce & lentils

For the love of Italian food
SERVES
4
PREP
15 mins
COOK
15 mins

Having friends over for dinner? Wow them with this deceptively easy Mediterranean dish

INGREDIENTS

  • 4 150g skinless, boneless cod loin pieces
  • 1 tbsp Napolina Extra Virgin olive oil
  • 2 x 400g cans Napolina brown lentils, drained and rinsed
  • 100g Napolina passata
  • handful of fresh parsley, chopped, plus extra to serve
  • lemon wedges, to serve
  • wilted spinach, to serve

  • For the Romesco sauce
  • 100g roasted red peppers from a jar, roughly chopped
  • 100g toasted flaked almonds
  • 1 garlic clove, crushed
  • 150g Napolina passata
  • 1 tbsp Napolina balsamic vinegar
  • 1 tsp hot smoked paprika
  • 50ml Napolina Extra Virgin olive oil
Napolina balsamic vinegar

METHOD

1. Heat the oven to 220C/200C fan/gas 8.

2. To make the Romesco sauce, whizz the red peppers, toasted flaked almonds, Napolina passata, Napolina balsamic vinegar and paprika in a food processor. While it’s running, add the Napolina Extra Virgin olive oil and blend until fully incorporated. Season to taste and set aside.

3. Put the cod on a baking tray, drizzle with the Napolina olive oil, season and roast for 10-12 mins.

4. While the cod cooks, put the Napolina lentils in a pan with half the Romesco sauce and the Napolina passata. Stir in the parsley and heat through. Spoon the lentils onto plates, top with the cod and a dollop of the leftover Romesco sauce. Sprinkle over the rest of the parsley and serve with the lemon wedges and a side of wilted spinach.
  • 4 150g skinless, boneless cod loin pieces
  • 1 tbsp Napolina Extra Virgin olive oil
  • 2 x 400g cans Napolina brown lentils, drained and rinsed
  • 100g Napolina passata
  • handful of fresh parsley, chopped, plus extra to serve
  • lemon wedges, to serve
  • wilted spinach, to serve

  • For the Romesco sauce
  • 100g roasted red peppers from a jar, roughly chopped
  • 100g toasted flaked almonds
  • 1 garlic clove, crushed
  • 150g Napolina passata
  • 1 tbsp Napolina balsamic vinegar
  • 1 tsp hot smoked paprika
  • 50ml Napolina Extra Virgin olive oil
1. Heat the oven to 220C/200C fan/gas 8.

2. To make the Romesco sauce, whizz the red peppers, toasted flaked almonds, Napolina passata, Napolina balsamic vinegar and paprika in a food processor. While it’s running, add the Napolina Extra Virgin olive oil and blend until fully incorporated. Season to taste and set aside.

3. Put the cod on a baking tray, drizzle with the Napolina olive oil, season and roast for 10-12 mins.

4. While the cod cooks, put the Napolina lentils in a pan with half the Romesco sauce and the Napolina passata. Stir in the parsley and heat through. Spoon the lentils onto plates, top with the cod and a dollop of the leftover Romesco sauce. Sprinkle over the rest of the parsley and serve with the lemon wedges and a side of wilted spinach.
Napolina balsamic vinegar
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