Herby cod, cherry tomatoes, olives and lentils recipe

An easy effortless traybake inspired by late summer holidays to the south of France. Kale and lentils are often promoted as being so good for us but aren’t always up there with everyone’s cravings. Here they are paired with sweet juicy cherry tomatoes, rich olives and pesto. Change up your fish here – try hake or pollock if you prefer. Or for ease, use frozen cod that you have defrosted and patted dry (frozen fish tends to be more ‘wet’, so don’t skip that step!).

Timings

Prep time: 12 minutes
Cooking time: 18-22 minutes

Serves 

2

Ingredients

• 300g cherry tomatoes
• 1 small handful of fresh oregano or thyme leaves, or 1 tsp dried
• 5-6 tbsp olive oil
• 1 x 400g tin of lentils, drained and rinsed
• 100g kale or cavolo nero, leaves stripped and roughly chopped or torn
• 1 large handful of pitted (green) olives
• 2 fillets of cod, patted dry
• 2 tbsp fresh pesto
• 1 lemon, cut into wedges, to serve

Method

1. Preheat the oven to 200C/180C fan/gas mark 6. Put the tomatoes, oregano and 2 tbsp of the olive oil in a large roasting tray. Season with salt and pepper, toss well, then bake for 10 minutes. Lift out the tomatoes and scatter the lentils into the tray. Stir through the kale and top with the tomatoes, olives and cod fillets.
2. Season the cod with salt and pepper and drizzle with 2 tbsp of the olive oil. Bake for 8-12 minutes (depending on the thickness of your fillets) until the fish flakes easily when pressed lightly with a fork.
3. Loosen the pesto with 1 tbsp of olive oil, or more if necessary, to reach a drizzling consistency. Drizzle the pesto over the traybake and serve with lemon wedges.

Recipe from Real Healthy: Unprocess Your Diet with Easy, Everyday Recipes by Melissa Hemsley (£26, Ebury)