Baked Cod with Lentils and Greens
Flaky baked cod fillets rest atop a bed of savory braised lentils and wilted greens, offering a delicious and hearty meal.
10 min
Prep
30 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
32g carbs
10g fat
Ingredients
For 4 servings
- 4 cod fillet
- 1 cup brown lentils
- 2 cups spinach
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 stalk celery
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1 lemon
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the lentils under cold water. In a medium pot, heat 1 tablespoon of olive oil over medium heat.
- 3
Chop the onion, garlic, carrot, and celery. Add them to the pot, cooking until the onion is translucent, about 5 minutes.
- 4
Add the lentils and vegetable broth to the pot, bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes until the lentils are tender.
- 5
While the lentils cook, place cod fillets on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and black pepper.
- 6
Bake the cod in the oven for 12-15 minutes until it flakes easily with a fork.
- 7
Once the lentils are done, stir in the spinach until wilted, about 2-3 minutes.
- 8
Serve the cod on top of the lentils and greens, and squeeze lemon juice over the top before serving.
Cook it this week.
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