Baked Cod with Basil Pesto and Puy Lentils

On the table in 30mins

Serves 4


  • 4 cod fillets
  • 4 tbsp Sacla’ Reduced Fat Basil Pesto
  • 250g sachet of Puy lentils
  • 1 tbsp. olive oil
  • 1 red onion, finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 fresh red chilli, finely chopped
  • 2 tomatoes, chopped
  • 1 lemon, cut into quarters
  • Fresh basil leaves


  1. Heat oven to 180°C. Lay cod fillets in an oven-proof dish and spread the Pesto on the top of each fillet. Cook for 8 – 10 minutes in the oven.
  2. In a frying pan, heat the olive oil and cook onions for 5 – 6 minutes until softened. Add the garlic and cook for a further minute.
  3. Add the chilli, tomatoes and lentils. Simmer for 5 – 10 minutes until cooked through.
  4. Serve the cod on a bed of lentils with a wedge of lemon on the side and add basil to garnish.

Made with...

Sacla' Reduced Fat Basil Pesto 190g

This pesto is lower in fat than our Classic Basil Pesto. We’ve made a few clever changes to make it healthier, like cutting back on the oil and salt.


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