Baked Cod with Tomato Cucumber Relish and Black Lentils

Ingredients

• 4 filets cod fillets
• 1 cup black lentils
• 2 medium tomatoes
• 1 medium cucumber
• ½ small red onion
• 2 tbsp capers
• 3 tbsp olive oil
• 2 tbsp balsamic glaze

Instructions

1. 1

   Rinse the 1 cup black lentils and place in a pot with 3 cups water. Bring to a boil, then reduce to a simmer. Cook until tender but not mushy, about 25 minutes. Drain and set aside.

2. 2

   While lentils cook, dice the 2 tomatoes and 1 cucumber into small pieces. Finely chop the 1/2 red onion. Combine in a bowl with the 2 tbsp capers and 1 tbsp olive oil. Season with salt and pepper. Set aside.

3. 3

   Preheat oven to 400°F (200°C). Pat the 4 cod fillets dry and place on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and season with salt and pepper.

4. 4

   Bake the cod until it flakes easily with a fork and is opaque throughout, about 12-15 minutes depending on thickness.

5. 5

   Divide the cooked lentils among plates. Top with a cod fillet each. Spoon the tomato-cucumber relish over the fish. Drizzle with the 2 tbsp balsamic glaze and garnish with fresh basil or dill if you have them.

Tools you’ll need

• baking sheet
• parchment paper
• pot
• colander
• knife
• cutting board
• mixing bowl

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