Roast Cod with Spiced Lentils and Spinach
Roasting cod in the oven is one of life's great pleasures - the inside remains soft and juicy, whilst the outside becomes slightly charred and crisp - heaven!
This dish is incredibly simple to make but with surprisingly complex and bold flavours. I'm a bit obsessed with harissa at the moment and I found some harissa powder in my local supermarket this week so that formed the basis of the cod marinade but feel free to use a combination of your favourite spices or medium-hot curry powder instead. Low carb, low fat and full of goodness, this meal can be on the table in around 15 minutes - what more do you want!?
Serves 2
½ red chilli, deseeded and finely chopped
½ tsp cumin seeds
2 tbsp balsamic vinegar
pinch of sugar
2 large handfuls of spinach
1 lemon, juice only
small handful fresh parsley, chopped
natural yoghurt, to serve
Preheat the grill to high.
Mix a tablespoon of the oil with the harissa or curry powder in a small bowl. Rub into the fish until coated all over.
Heat an ovenproof frying pan over a medium-high heat. Grease with a little oil and add the cod, meaty-side down. Fry for 2 minutes until light golden, turn over and transfer the pan to the oven. Grill for 5 minutes.
Heat a drop of oil in a large frying pan. Add the onion, garlic, chilli and cumin. Once sizzling, stir in the lentils, vinegar and sugar until warmed through and the sauce has reduced. Add the spinach, the juice of half the lemon and season to taste. Stir until wilted and then spoon onto warmed plates.
Place the cod on top of the lentils, squeezing over the juice of the remaining lemon. Serve with the yogurt dolloped on top and then scatter with the chopped parsley.
This dish is incredibly simple to make but with surprisingly complex and bold flavours. I'm a bit obsessed with harissa at the moment and I found some harissa powder in my local supermarket this week so that formed the basis of the cod marinade but feel free to use a combination of your favourite spices or medium-hot curry powder instead. Low carb, low fat and full of goodness, this meal can be on the table in around 15 minutes - what more do you want!?
Roast Cod with Spiced Lentils and Spinach
Serves 2
oil
2 tsp harissa or curry powder
2 cod fillets
Packet of pre-cooked puy lentils (approx. 150g)
1 small red onion, finely chopped
2 garlic cloves, finely chopped ½ red chilli, deseeded and finely chopped
½ tsp cumin seeds
2 tbsp balsamic vinegar
pinch of sugar
2 large handfuls of spinach
1 lemon, juice only
small handful fresh parsley, chopped
natural yoghurt, to serve
Preheat the grill to high.
Mix a tablespoon of the oil with the harissa or curry powder in a small bowl. Rub into the fish until coated all over.
Heat an ovenproof frying pan over a medium-high heat. Grease with a little oil and add the cod, meaty-side down. Fry for 2 minutes until light golden, turn over and transfer the pan to the oven. Grill for 5 minutes.
Heat a drop of oil in a large frying pan. Add the onion, garlic, chilli and cumin. Once sizzling, stir in the lentils, vinegar and sugar until warmed through and the sauce has reduced. Add the spinach, the juice of half the lemon and season to taste. Stir until wilted and then spoon onto warmed plates.
Place the cod on top of the lentils, squeezing over the juice of the remaining lemon. Serve with the yogurt dolloped on top and then scatter with the chopped parsley.
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