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Baked Cod with Tomato-Olive Lentils
Tender baked cod over savory lentils with tomatoes and olives.
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- 30 min
- Calories
- 460 kcal
- Protein
- 48 g
- Carbohydrates
- 43 g
- Fat
- 11 g
- Fiber
- 13 g
Ingredients
- 170 g cod fillet
- 170 g cooked green lentils
- 130 g cherry tomatoes
- 25 g kalamata olives
- 8 g olive oil
- 6 g garlic
- 15 ml lemon juice
Instructions
- Heat oven to 200°C (400°F).
- Place cod in a baking dish with half the oil and lemon; bake until the thickest part reaches 63°C (145°F).
- Warm lentils with tomatoes, minced garlic, olives and remaining oil in a skillet.
- Serve cod over the lentils.
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