Roast Cod with Cherry Tomatoes, Puy Lentils and Green Beans
A simple, quick and healthy dish, ideal for the changeable weather of October - and avoids piling on too many calories before more hearty winter fare.
Ingredients: (Serves 2)
Line-caught cod loin fillets x 2 [Circa 150g each]
Cherry tomatoes – around 300g
Puy Lentils – a pre-cooked 250g pack.
Green beans x 200g
Unwaxed lemon x 1
Light soy sauce x 2 tablespoons
Pre-heat oven to 170° degrees C. (160 for a fan oven). Place the cod fillets in a lightly-oiled shallow roasting tin along with slices of the washed lemon. Place the washed cherry tomatoes in a separate roasting dish. Add all to the oven and cook for 15 minutes.
Wash and 'top and tail' the beans and steam them lightly for 7 minutes. Cook the lentils in a thick-bottomed pan along with a splash of water, stirring frequently for 8 to 10 minutes.
Serve the cod on a bed of the lentils in warm bowls with the tomatoes and beans and lemon wedges alongside. Add the soy sauce to the cooking juices and use that to dress the cod.
Serve with a dry, medium-bodied white wine such as this month's Domaine Gardrat: Vin de Pays Charentais Sauvignon 2020.