Pesto-crusted cod with Puy lentils

To start with, make the pesto. In a nourishment processor, beat the basil, entire garlic cloves, pine nuts, the juice of a large portion of the lemon and some flavoring, bit by bit including the majority of the oil. Taste and alter the flavoring.

Warmth stove to 180C/160C fan/gas 4 and line a simmering tin with foil. Season the cod on the two sides and coat each filet in the pesto. Cook for 8-10 mins until an outside layer has shaped and the cod is cooked through.

In the interim, heat the rest of the oil in a little pot. Include the smashed garlic and the chillies, and cook for two or three mins to discharge the flavor. Include the tomatoes and cook for 1 min more. Tip in the lentils, press over the other portion of the lemon, at that point season. Cook until steaming and present with the pesto cod.

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