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Cod with parsley mustard & lentils
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Rich in vitamin C
Low in saturated fat
Serves: 2
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:
Energy |
1,998kJ 476kcals |
---|---|
Fat | 19.3g |
Saturated Fat | 2.7g |
Carbohydrate | 35.6g |
Sugars | 2.3g |
Protein | 39.9g |
Salt | 0.6g |
Fibre | 7.4g |
29.4mg vitamin C per serving
This recipe was first published in October 2015.
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