Cod with olives, spinach & lentils
Waitrose and Partners

Cod with olives, spinach & lentils

On the table in 25 minutes, this dish works with any white fish. Try haddock or hake instead.

5 out of 5 stars(1) Rate this recipe
HealthyLow in saturated fat2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare2 mins
  • Cook10 mins
  • Total time15 mins

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  • 2 Icelandic cod fillets
  • 2 tbsp Essential Olive Oil
  • 1 echalion shallot, sliced
  • ½ x 260g Essential spinach, washed
  • 250g pack Merchant Gourmet French Tomatoey Puy & Green Lentils
  • ½ x 350g can Fragata Stoneless Manzanilla Olives Filled with Piquillo Pepper, drained and sliced
  • Lemon wedges, to serve (optional)


  1. Take the cod fillets out of the fridge and remove all packaging. Season on both sides with a little salt to keep moist during cooking.

  2. Heat 1 tbsp oil in a large non-stick frying pan over a medium heat. Add the shallot and a pinch of salt, and cook gently for 3-4 minutes. Tip in the spinach and stir for a minute until just wilted. Add the lentils and a splash of water. Stir, breaking up any clumps, until heated through. Stir in the olives, then divide between plates.

  3. Wipe out the pan, then return to a medium-high heat with the remaining 1 tbsp oil. Add the fish and cook for 3 minutes on each side, carefully turning with a spatula. Once the fish is cooked through, opaque and flakes easily with a fork, serve on top of the lentils with lemon wedges and a little black pepper, if liked.

Cook’s tip



These are great tossed through pasta with a tomato sauce, or finely chopped and stirred through mayonnaise for spreading in a sandwich.


Typical values per serving when made using specific products in recipe


1,959kJ/ 469kcals



Saturated Fat












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5 out of 5 stars1 rating