Healthy dinner recipe for 2 people, takes only 8 mins; recipe has basil, garlic cloves, pine nut, lemon, olive oil, cod, red chillies, tomato and puy lentils.
Pesto-crusted cod with Puy lentils
Course: Healthy dinner
Servings
2
servings
Prep time
15 mins
Ingredients
- Basil: large pack basil, leaves only
- Garlic Cloves: 4 garlic cloves, 2 whole, 2 crushed
- Pine Nut: 25g pine nuts
- Lemon: 1 lemon
- Olive Oil: 50ml olive oil
- Cod: 2 cod fillets
- Red Chillies: 2 red chillies, finely chopped
- Tomato: 2 large tomatoes, roughly chopped
- Puy Lentils: 250g ready-to-eat Puy lentils
Directions
- 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.
- 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.
- 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.
