Baked Cod with Lentils

About This Recipe

This French-inspired dish pairs perfectly baked cod fillets with earthy Puy lentils simmered in a light broth with vegetables and Dijon mustard. The combination delivers an exceptional protein punch from both the fish and the lentils, with minimal fat and maximum flavour. It is clean eating that feels like fine dining — elegant, nourishing, and deeply satisfying.

Ingredients

Serves 2

• 2thick cod fillets (180 g each)
• 200 gPuy or green lentils
• 1 mediumcarrot, finely diced
• 1 stalkcelery, finely diced
• 1 smallshallot, finely diced
• 400 mlvegetable or chicken stock
• 1 tbspDijon mustard
• 2 tbspextra-virgin olive oil
• 1 tbspfresh parsley, chopped
• 1 tbsplemon juice

Instructions

1. 1

   Cook the lentils

   Combine lentils, carrot, celery, shallot, and stock in a saucepan. Bring to a boil, then simmer for 20-25 minutes until lentils are tender but still hold their shape. Drain any excess liquid.

2. 2

   Bake the cod

   Place cod fillets on a lined baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper. Bake at 200 °C (400 °F) for 12-15 minutes until the fish flakes easily.

3. 3

   Dress the lentils

   Stir Dijon mustard, remaining olive oil, lemon juice, and parsley into the warm lentils. Season to taste.

4. 4

   Serve

   Spoon dressed lentils onto plates and place baked cod on top. Finish with a squeeze of lemon.

Variations

• •

  Use sea bass or hake instead of cod for a different fish option.

• •

  Add wilted spinach to the lentils for extra iron and vitamins.

Storage

Refrigerate lentils up to 4 days. Store fish separately and reheat gently. Fish is best within 1 day.