dinnerpescatarianMediterranean

Baked Cod with Warm Lentils & Wilted Greens

Name: Baked Cod with Warm Lentils & Wilted Greens
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600 g cod fillet; 2 tbsp olive oil; 4 sprigs fresh thyme; 1 tsp salt; 0.5 tsp black pepper; 2 cups cooked green or Puy lentils; 0.25 cup water or broth; 4 cloves garlic; 8 large handfuls spinach or kale; 2 tbsp lemon juice

20 min 4 servings 462 kcal

A hearty yet light dinner featuring tender baked cod paired with fiber-rich lentils and nutrient-dense greens.

Ingredients

600 g cod fillet
2 tbsp olive oil
4 sprigs fresh thyme
1 tsp salt
0.5 tsp black pepper
2 cups cooked green or Puy lentils
0.25 cup water or broth
4 cloves garlic
8 large handfuls spinach or kale
2 tbsp lemon juice

Nutrition

Calories462kcal

Protein36g

Carbs22g

Fat17g

Fiber4g

Instructions

1Preheat 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.
2Place 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.
3In 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.
4Heat 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.
5Add 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.
6Remove 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.

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