Pesto-crusted cod with Puy lentils

Pesto-crusted cod with Puy lentils

  • Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli -  ready in under half an hour

  • Gluten-free
  • Healthy
Nutrition: per serving
NutrientUnit
kcal672
fat37g
saturates5g
carbs34g
sugars7g
fibre11g
protein45g
salt1.6g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 5 out of 5.14 ratings
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