Baked Cod with Black Olive Crust & Lentils
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.
