Cod with olives, spinach & lentils

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.