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