INGREDIENTS

• 4 cod fillets
• 4 tbsp. Saclà Classic 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

INSTRUCTIONS

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.