Roast cod with creamy mushroom lentils

Roast cod with creamy mushroom lentils
prep: 10 minutes
cook: 25 minutes
serving: 2

Nutrition Facts

each serving
KCal 305
Carbs 25.9g
fiber 7.9g
Protein 37.2g
Fat 4g
Saturates 0.5g
Sugars 5.9g
Salt 0.55g
Fruit/Veg Portion 2

Ingredients

all 10 types
  1. 1 tsp rapeseed oil
  2. 1 red onion, chopped
  3. 100g mushrooms, cut into wedges
  4. 1 heaped tsp plain flour
  5. 1 low-salt fish stock cube, dissolved in 300ml water
  6. 1 400g can lentils, drained
  7. 1 tbsp 0% fat Greek yogurt
  8. 2 cod steaks (approx. 150g each)
  9. 1 tsp chopped parsley
  10. good grind black pepper

Directions

5 steps in total
Step 1

Preheat the oven to 180°C/gas 4. Add the oil to a saucepan then add the onions and mushrooms and cook for 3 minutes.

Step 2

Sprinkle with the flour, covering evenly.

Step 3

Gradually stir in the stock. Add the lentils and yogurt.

Step 4

Place the vegetable and lentil mix into a shallow ovenproof dish, and place the cod on top.

Step 5

Bake for 15 minutes and serve with parsley and freshly ground black pepper.

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