Ingredients

  • 2 cups fresh cilantro (1 cup finely chopped)
  • 1 lemon (zested and juiced, plus extra slices to serve)
  • 3 tablespoons olive oil
  • 24 ounces cod fillets
  • 1 onion (large, cut into thin wedges)
  • 1 pinch cayenne pepper
  • 6 ounces red lentils (dried)
  • 1/2 cup dry white wine
  • 1 cup vegetable stock
  • 3 1/2 ounces baby spinach

Directions

  1. Combine chopped cilantro, lemon zest, lemon juice and 2 tbsp oil. Season. Add fish and toss to coat. Cover and set aside until required.
  2. Heat remaining oil in a frying pan. Cook onion and cayenne pepper for 6-8 mins, until soft. Add lentils, wine and stock. Season. Bring to a boil, cover and simmer for 20 mins, until tender.
  3. Meanwhile, broil fish for 8-10 mins, until golden brown.
  4. To serve, distribute lentils between 4 serving plates. Mix together remaining cilantro and spinach. Pile on top of lentils then top with fish. Serve with lemon slices.
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NutritionView more

430Calories
Sodium15%DV360mg
Fat18%DV12g
Protein84%DV43g
Carbs11%DV34g
Fiber64%DV16g

PER SERVING *

Calories430Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat1.5g8%
Trans Fat
Cholesterol75mg25%
Sodium360mg15%
Potassium1390mg40%
Protein43g84%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber16g64%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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