- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 25 minutes
- Effort: easy
- 100 ml extra virgin olive oil
- 1 carrot, diced
- 1 sticks celery, diced
- 1 onion, chopped
- 500 g Puy lentils, picked over
- 2 bay leaves
- 1.5 litres vegetable stock
- 1 tbsp breadcrumbs
- 1 tsp finely chopped rosemary
- 1 tsp thyme, leaves only
- 100 g stoned black olives
- 4 cod fillets
Tips and Suggestions
Puy lentils usually become tender within 30 minutes of boiling, however, if your packet is rather old and the lentils are therefore very dry, soaking them overnight in a bowl of cold water before cooking will speed up the cooking process.
1. Heat half the oil in a large saucepan. Add the carrot, celery and onion and cook over a medium heat until soft, about 3-4 minutes, stirring often to ensure they don't stick.
2. Add the lentils and bay leaves, stir a couple of times, then add the stock. Bring to a boil and simmer steadily until the lentils have absorbed all the liquid, about 30 minutes.
3. Preheat the oven to 180C/gas 4. Meanwhile, in a food processor, combine the remaining oil, breadcrumbs, rosemary, thyme and black olives and blend to give a smooth mixture.
4. Place the cod fillets on a roasting tray. Divide the olive mixture between them and press it down onto the fish with your fingers to ensure it covers the fillets. Bake in the oven for 7-8 minutes.
5. To serve fish, spoon the cooked lentils onto serving plates and place the fillets of fish on top.
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