Baked cod with green lentils and roasted tomatoes

Ingredients

• 260 g Cod fillet, skinless (Raw; 2 fillets)
• 100 g Green or brown lentils (Dry / uncooked; Rinsed)
• 250 g Cherry tomatoes (Raw; Whole)
• 80 g Red onion (Raw; Cut into wedges)
• 100 g Spinach (Raw)
• 6 g Garlic (Raw; 2 small cloves, sliced)
• 2 g Fresh thyme (Raw; Leaves only)
• 15 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 20 ml Lemon juice (Raw; Freshly squeezed)
• 500 ml Water (Ready-to-eat as sold; For cooking the lentils)
• 1 g Salt (Ready-to-eat as sold)
• 0.5 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 200 °C. Rinse the lentils. Cut the onion into wedges and slice the garlic. [Source step temperature: 200°C]
2. Bring the lentils and water to the boil and simmer for 20–25 minutes until tender. Drain. [Source step duration: 25 min]
3. Meanwhile, toss the tomatoes, onion and garlic with 10 ml oil on a baking tray and roast for 10 minutes. [Source step temperature: 200°C; Source step duration: 10 min]
4. Add the cod to the tray, brush with the remaining oil and season with the salt, pepper and thyme. Roast for 12–15 minutes until the fish flakes easily. [Source step temperature: 200°C; Source step duration: 15 min; Food safety: Cook the cod until the core temperature reaches at least 63 °C.]
5. Stir the spinach into the hot lentils until wilted, then add the lemon juice.
6. Divide the lentils between two plates and top with the cod and roasted tomatoes.
7. Allergen declaration (ingredient-based): Fish
8. Storage: Best eaten freshly cooked. Leftover lentils keep refrigerated for up to 2 days; leftover fish for up to 1 day. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.