1/2

2/2

80%

By Amy S

Cod with Olives, Spinach & Lentils

Name: Cod with Olives, Spinach & Lentils
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Mediterranean
Ingredients: 2 cod fillets; 2 tablespoons olive oil; 1 echalion shallot; 130g spinach; 250g cooked puy lentils; 175g pimento olives; Lemon wedges, to serve; Salt; Black pepper if liked

9 steps

Prep:30minCook:15min

This dish works with any white fish - try haddock or hake.

Updated at: Thu, 17 Aug 2023 10:33:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories523 kcal (26%)

Total Fat25.4 g (36%)

Carbs32.3 g (12%)

Sugars4.6 g (5%)

Protein40.5 g (81%)

Sodium2025.3 mg (101%)

Fiber12.3 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2cod fillets

2 tablespoonsolive oil

1Echalion Shallot

130gspinach

250gpuy lentils

cooked

175gpimento olives

Instructions

Step 1

Slice the shallot and wash the spinach. Prepare the lentils according to the pack instructions and drain and slice the olives.

Step 2

Take the cod fillets out of the fridge and remove all packaging. Season on both sides with a little salt to keep moist during cooking.

Step 3

Heat half the oil in a large non-stick frying pan over a medium heat. Add the shallot and a pinch of salt and cook gently for 3-4 minutes.

Step 4

Tip in the spinach and stir for a minute until just wilted.

Step 5

Add the lentils with a splash of water. Stir, breaking up any clumps, until heated through.

Step 6

Stir in the olives and divide between plates.

Step 7

Wipe out the pan and return it to a medium-high heat with the remaining oil.

Step 8

Add the fish and cook for 3 minutes on each side, carefully turning with a spatula.

Step 9

Once the fish is cooked through, opaque and flakes easily with a fork, serve on top of the lentils with lemon wedges and a little black pepper if liked.