Lentil, Tomato And Olive Baked Cod Recipe

From More with Less: Whole Food 
Cooking Made Irresistibly Simple by Jodi Moreno © 2018. Photo and recipe reprinted in association with Roost Books, an imprint of Shambhala Publications.

In the brand new cookbook More with Less, you’ll discover greater than 130 whole-food recipes, together with this one, which every require a most of 10 elements. It is all the time nice to have a few spectacular dinner dishes that you could throw collectively for a celebration or to feed a crowd with out having to do numerous dishes. This baked fish recipe is ideal for an impromptu gathering. It’s principally a one-dish meal—all the things (together with cooking the lentils) is completed in a single pan. You can change up the cod for no matter fish is native and in season, preserving in thoughts the cooking time may change relying on the thickness of the fish, so verify the fish accordingly whereas cooking.

Lentil, Tomato And Olive Baked Cod With Lemon Caper Vinaigrette

Serves 6


  • ½ cup black lentils
  • 1 pint cherry tomatoes, halved
  • ½ cup Kalamata olives, halved
  • three scallions, white and lightweight inexperienced elements solely, thinly sliced
  • 1 lemon, thinly sliced
  • 1½ cups vegetable broth or water
  • Four to 6 6-oz. fillets cod (or different thick white fish), pores and skin eliminated
  • Sea salt
  • Freshly floor black pepper
  • Lemon Caper Vinaigrette (recipe under) for serving


  1. Preheat the oven to 400 levels. Put the lentils, tomatoes, olives, scallions and lemon right into a 9×9-inch baking dish, and pour the vegetable broth excessive, ensuring the lentils are submerged. Bake for 30 minutes, or till the lentils are cooked al dente and the tomatoes are tender. Remove the dish from the oven.
  2. Pat the fish dry with a paper towel, season with salt and pepper and add the fillets to the dish in order that they match snuggly among the many lentils and veggies. Roast for 10–12 minutes, till the fish is cooked by way of and opaque. Serve instantly with a drizzle of the Lemon Caper Vinaigrette over the fillets.

Lemon Caper Vinaigrette


  • 1 Tbsp rinsed capers, minced
  • 1 Tbsp minced shallots
  • 1 clove garlic, minced
  • ½ tsp Dijon mustard
  • ½ tsp whole-grain mustard
  • Juice of 1 lemon (about 2 Tbsp)
  • 1 Tbsp chopped parsley
  • Sea salt
  • Freshly floor black pepper
  • ¼ cup additional virgin olive oil


Put the capers, shallots, garlic, mustards, lemon juice, parsley, pinch or two of salt and the pepper in a small mixing bowl, and whisk within the olive oil in a sluggish stream. Let sit for 30 minutes earlier than serving to permit the flavors to develop. This will hold for about one week in an hermetic container within the fridge.


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