Pesto-crusted cod with Puy lentils

Pesto-crusted cod with Puy lentils

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(14 ratings)

Prep: 15 mins Cook: 8 mins - 10 mins


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

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal672
  • fat37g
  • saturates5g
  • carbs34g
  • sugars7g
  • fibre11g
  • protein45g
  • salt1.6g
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  • large pack basil, leaves only



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4 garlic cloves, 2 whole, 2 crushed
  • 25g pine nuts
  • 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 cod fillets



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 red chillies, finely chopped
  • 2 large tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 250g ready-to-eat puy lentils


  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.

  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.

  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.

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Comments, questions and tips

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4th Jul, 2020
Yummy, perfect combination! And easy.
30th Apr, 2019
Really not a fan of this, didn’t like the texture or taste of the lentils, If I made it again I’d accompany the fish with some kind of tomato/pepper combination, it needed some crunch.
Erin Williams's picture
Erin Williams
21st Jan, 2018
This is a tasty and very quick recipe. I used Tesco Finest fresh pesto and the fish came out lovely. I did not have red chillies, tomatoes or lentils, so used green chillies, tomato paste and rice. I added some fish sauce to the rice and it was lovely. I will definitely make this again.
19th Sep, 2017
Lovely recipe, I just use pesto out of the jar, have made this numerous times
11th Aug, 2017
So delicious that my (foodie) husband keeps asking me to make it again!
jen2509's picture
10th Mar, 2017
One of the loveliest recipes on this site. Full of flavour, easy to prepare and cook and perfect to impress the guests!! Enjoy :-)
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