Cod with olives, spinach & lentils

Name: Cod with olives, spinach & lentils
Prep time: 2 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 Icelandic cod fillets; 2 tbsp Essential Olive Oil; 1 echalion shallot, sliced; 260 g Essential spinach, washed; 250 g pack Merchant Gourmet French Tomatoey Puy & Green Lentils; 350 g can Fragata Stoneless Manzanilla Olives Filled with Piquillo Pepper, drained and sliced; Lemon wedges, to serve (optional)

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

5 out of 5 stars(5) 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)

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.
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.
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.