Lentil, Tomato & Olive Baked Cod With Lemon-Caper Vinaigrette Recipe

Name: Lentil, Tomato & Olive Baked Cod With Lemon-Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cod bake; 1/2 cup black lentils; 1 pint cherry tomatoes, halved; 1/2 cup kalamata olives, halved; 3 scallions, white and light green parts only, thinly sliced; 1 lemon, thinly sliced; 1 1/2 cups vegetable broth or water; 4 to 6 six-ounce cod fillets (or other thick white fish), skin removed; Sea salt and freshly ground black pepper, to taste; 1/2 cup lemon-caper vinaigrette (below), for serving; For the lemon-caper vinaigrette; 1 tablespoon rinsed capers, minced; 1 tablespoon minced shallots; 1 garlic clove, minced; 1/2 teaspoon Dijon mustard; 1/2 teaspoon whole-grain mustard; 1 lemon, juiced (about 2 tablespoons); 1 tablespoon chopped parsley; 1 pinch sea salt and freshly ground black pepper, to taste; 1/4 cup extra-virgin olive oil

Servings: persons

For the cod bake
1/2 cup black lentils
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, halved
3 scallions, white and light green parts only, thinly sliced
1 lemon, thinly sliced
1 1/2 cups vegetable broth or water
4 to 6 six-ounce cod fillets (or other thick white fish), skin removed
Sea salt and freshly ground black pepper, to taste
1/2 cup lemon-caper vinaigrette (below), for serving
For the lemon-caper vinaigrette
1 tablespoon rinsed capers, minced
1 tablespoon minced shallots
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon whole-grain mustard
1 lemon, juiced (about 2 tablespoons)
1 tablespoon chopped parsley
1 pinch sea salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

1
For the vinaigrette, put the capers, shallots, garlic, mustards, lemon juice, parsley, and a pinch or two of salt and pepper in a small mixing bowl and whisk in the olive oil in a slow stream. Let sit for 30 minutes before serving, to allow the flavors to develop. This will keep for about 1 week in an airtight container in the fridge.
2
Preheat the oven to 400u00b0 F. Put the lentils, tomatoes, olives, scallions, and lemon into a baking dish and pour the vegetable broth over the top, making sure the lentils are submerged. Bake for 30 minutes, or until the lentils are cooked al dente and the tomatoes are tender. Remove the dish from the oven.
3
Pat the fish dry with a paper towel, season with salt and pepper, and add the fillets to the dish so they fit snuggly among the lentils and veggies. Roast for 10 to 12 minutes, until the fish is cooked through and opaque. Serve immediately with a drizzle of the lemon-caper vinaigrette.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cod bake, 1/2 cup black lentils, 1 pint cherry tomatoes, halved, 1/2 cup kalamata olives, halved, and more.

Yes, Lentil, Tomato & Olive Baked Cod With Lemon-Caper Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil, Tomato & Olive Baked Cod With Lemon-Caper Vinaigrette

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