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Alex Allan Nutrition
By Alex on 10/12/20 | Recipes

Baked Cods with Puy Lentils

This is a lovely, super-quick mid-week meal - full of good quality protein, and with cheap and easy to find ingredients.  This is great with a big side helping of green veggies.

Serves 4

6 shallots, chopped (use 2 small onions, if you don't have shallots)

2 leeks, sliced

4 med carrots, peeled and cubed

2 packets pre-cooked Puy lentils (I use Merchant Gourmet, but you can easily replace with one tin of pre-cooked green lentils)

Extra virgin olive oil

1 tbsp Herbes de Provence (or any woody, aromatic herb like rosemary or sage)

2 cloves garlic


4 frozen cod fillets

  • Heat over to 200 degrees Celsius
  • Put chopped shallots, leeks and carrots into a large oven dish. Drizzle with olive oil, sprinkle with the herbs, add the crushed garlic, season to taste and give it a good mix up.
  • Pop in the oven for 8 minutes.
  • After the 8 mins has elapsed, take out the oven and nestle the frozen cod fillets into the veg, return to the oven for a further 25 minutes. 
  • (If you’re using fresh cod fillets, then leave the veg to cook for a further 15 minutes (so a total of 23 mins), and then add the fish and cook for 10 minutes).
  • Serve with a healthy side of green veg, drizzled with olive oil
  • Enjoy!

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