Save to your scrapbook
Cod with parsley mustard & lentils
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
rich in vitamin C
low in saturated fat
1 pack Waitrose Skinless & Boneless Cod Fillets
2 tbsp lemon infused olive oil
25g pack parsley
4 salad onions, roughly chopped
1 clove garlic, crushed
2 tsp wholegrain mustard
250g pouch Waitrose Love Life Puy Lentils & Quinoa
1. Preheat the oven to 200ºC, gas mark 6. Place the cod on a baking tray, season and drizzle over ½ tbsp oil, bake for 15-20 minutes until just cooked through.
2. Meanwhile, place the remaining oil, parsley, salad onions, garlic and mustard in a food processor with 2 tbsp water and blitz until smooth.
3. Cook the lentil pouch according to pack instructions and top with the cod, spoon over the paste and serve.
Typical values per serving:
29.4mg vitamin C per serving
This recipe was first published in Tue Oct 27 14:39:00 GMT 2015.