The BBC Good Food logo
Pesto-crusted cod with puy lentils recipe

Pesto-crusted cod with puy lentils

By
A star rating of 4.5 out of 5.18 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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

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
Advertisement

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.

  • STEP 4

    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 5

    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 6

    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

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.18 ratings
Advertisement
Advertisement
Advertisement

Sponsored content