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Baked Cod with Black Olive Crust & Lentils San Carlo Baked Cod with Black Olive Crust & Lentils
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I first came up with this recipe when I took part in Celebrity Fit Club, it helped me to loose weight because the recipe has low calories, good nutritional value, iron and lots of protein.  I have put this recipe on my normal menu and everyone seems to be enjoying it just as much as I do.

Alternative: Mackerel

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves ; 4

100ml extra virgin olive oil

4 x 180g cod fillet

1 teaspoon fresh rosemary

1 teaspoon fresh thyme

1 tablespoon breadcrumbs

50g butter

100g black olives

500g lentils, soaked, overnight it dried beans and not canned

1 carrot, diced

1 celery, diced

1 onion, diced

2 bay leaves

1.5 litres vegetable stock

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.  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.

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

3.   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.  Bake in a 180C oven for 7-8 minutes.

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