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.

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