1 Cod Fillet (Cooking time will depend on the size of your fillet)
1 tablespoon Olive Oil
1 tablespoon Garlic Scapes
50g Puy Lentils (Uncooked weight)
Pre heat your oven to 170c. Put the lentils on to cook in lightly salted water.
Put a little oil onto a large square of silicon baking paper on a piece of foil.
Put your fish, skin side down on the oil, season well with salt and pepper and cover with slices of lemon
Drizzle the remaining oil over the fish, then seal up your parcel. I used a double wrap of silicon baking paper (to ensure the fish didn't stick) and foil (to ensure a good seal).
Place on a baking sheet in the oven for 10-15 minutes. You can check whether the fish is done after 10 minutes by looking for blobs of 'white' on the surface, a bit like tiny bits of cream cheese - which is protein rising from the cooked fish.
Drain the lentils when cooked and put to one side to keep warm in their pan
When the fish is cooked, open up the parcel and pour all the oil and lemon juice over the lentils. Now stir through the garlic scapes and put the pan over a very low heat to warm through
Serve with chunks of fresh lemon and the green vegetable of your choice
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