Baked cod recipe

Name: Baked cod recipe
Ingredients: 100 ml (3.5fl oz) Extra virgin olive oil; 4 Frozen cod fillet (180g each); 1 tsp Fresh frozen rosemary; 1 tsp Fresh frozen thyme; 1 tbsp Breadcrumbs; 50 g (1.8oz) Butter; 100 g (3.5oz) Black olives; 500 g (17.6oz) Lentils, soaked, overnight it dried beans and not canned; 1 Carrot, frozen diced; 1 Celery, frozen diced; 2 Bay leaves; 1.5 l (2.6pints) Vegetable stock

12 ingredients

6 steps

Ingredients

100 ml (3.5fl oz) Extra virgin olive oil
4 Frozen cod fillet (180g each)
1 tsp Fresh frozen rosemary
1 tsp Fresh frozen thyme
1 tbsp Breadcrumbs
50 g (1.8oz) Butter
100 g (3.5oz) Black olives
500 g (17.6oz) Lentils, soaked, overnight it dried beans and not canned
1 Carrot, frozen diced
1 Celery, frozen diced
2 Bay leaves
1.5 l (2.6pints) Vegetable stock

Directions

1

Heat half the oil in a large pan and add the diced vegetables, cook until soft, about 3-4 minutes, stirring to ensure they don't stick.
2

Add the lentils and bay leaves, stir a couple of times and then add the stock and cook until the stock has been absorbed by the lentils, about 30 minutes.
3

In a food processor blend 2 teaspoons of oil, breadcrumbs, herbs and the black olives until you have a smooth mix.
4

Place the cod in a roasting tray and divide the olive mixture between the 4 fillets, press down with your fingers making sure you have an even distribution of the mix.
5

Bake in an 180C oven for 7-8 minutes.
6

Serve on top of the lentils.