Baked Cod with Warm Lentils & Wilted Greens

• 600 g cod fillet⇄
• 2 tbsp olive oil⇄
• 4 sprigs fresh thyme⇄
• 1 tsp salt⇄
• 0.5 tsp black pepper⇄

Preheat the oven to 190°C. Place the cod fillets in a small baking dish, drizzle with olive oil, and season with salt, pepper, and fresh thyme leaves. Ensure the fillets are evenly coated and spaced apart for even cooking.

💡 Pat the cod dry with paper towels before seasoning to ensure a crispier exterior during baking.

Place the baking dish with cod in the preheated oven at 190°C. Bake for 16-18 minutes, or until the fish flakes easily with a fork and appears opaque throughout.

💡 Check the cod at the 16-minute mark to avoid overcooking; it should just start to flake at the thickest part.

• 2 cups cooked green or Puy lentils⇄
• 0.25 cup water or broth⇄

In a small pot over low heat, combine the cooked lentils with a splash of water or broth. Stir occasionally for 5-7 minutes until warmed through and slightly softened, ensuring they retain their shape.

💡 Add a pinch of salt or a splash of broth to enhance the lentils’ flavor while warming.

• 4 tbsp olive oil⇄
• 4 cloves garlic⇄

Heat olive oil in a large skillet over medium heat. Add thinly sliced garlic and sauté for 1 minute, stirring constantly, until golden and fragrant but not browned.

💡 Keep the heat moderate to avoid burning the garlic, which can turn bitter.

• 8 large handfuls spinach or kale⇄
• 0.5 tsp salt⇄

Add the spinach or kale to the skillet with the garlic. Stir continuously for 2-3 minutes until the greens are wilted and tender, with a vibrant green color. Season lightly with salt.

💡 If using kale, remove tough stems beforehand for a softer texture.

• 2 tbsp lemon juice⇄

Remove the cod from the oven once baked. Check that lentils are warm and greens are wilted. Squeeze fresh lemon juice over the entire dish just before serving to brighten the flavors.

💡 Serve immediately to maintain the cod’s warmth and the greens’ vibrant color.