Serves 4
For the cod
- 4 sustainable cod fillets or other white fish fillets
- salt and pepper for seasoning
- The juice of half a lemon
- 1 tbsp capers in brine
- 1 tbsp extra virgin olive oil
- A handful of fresh parsley to garnish
For the spicy tomato lentils
- 1 packet ready cooked puy lentils
- 1 can of chopped tomatoes
- 1 tbsp extra virgin olive oil
- 1 red onion diced
- 1 garlic clove minced
- 1/2 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 tsp brown sugar/coconut sugar (optional)
- 1 tsp sea salt
Method
- Heat the oven to 180 degrees Celsius
- Place the cod fillets on a baking tray covered with baking paper
- Add the oil – a little to each cod fillet
- Squeeze the lemon over the cod fillets and evenly scatter the capers
- Season with sea salt and black pepper and place in the oven for about 20 minutes
- Next heat the remaining tbsp of olive oil in a heavy-bottomed medium saucepan
- Add the onion and cook for about 5 mins or until translucent
- Now add the minced garlic and cook for a further minute
- Add the cayenne pepper and stir into the onions and garlic
- Pour in the tinned tomatoes, and add the tomato paste, salt and sugar (if using)
- Stir and cook for about 15 minutes whilst the fish is in the oven
- Add the ready-cooked lentils to the tomato sauce and heat before serving
- Place a cod fillet on top of a pile of spicy tomato lentils
- Sprinkle with chopped parsley and serve
