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    Pistachio-crusted cod with lentils

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    Pistachio-crusted cod with lentils

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes

    Serves: 4


    50g Parmigiano Reggiano, grated
    75g fresh breadcrumbs
    50g pistachio nuts
    ½ x 25g pack parsley, roughly chopped
    Finely grated zest ½ lemon
    3 medium Waitrose British Blacktail Eggs
    3 tbsp tomato purée
    50g plain flour
    2 x 240g packs cod fillets
    16 cherry tomatoes on the vine, cut into 4 sprigs
    1 tbsp olive oil
    6 rashers smoked streaky bacon, cut into 1cm pieces
    1 onion, peeled and diced
    1 carrot, peeled and diced
    3 sticks celery, trimmed and diced
    2 x 250g packs Merchant Gourmet Simply Cooked Puy Lentils
    50g Waitrose Kalamata Olive & Anchovy Tapenade


    1. Preheat the oven to 220°C, gas mark 7 and line a large roasting tray with baking parchment. Place the cheese, breadcrumbs, pistachios, parsley and lemon zest in a food processor, and blitz to make fine crumbs. Tip onto a large plate or into a shallow bowl. Crack the eggs into another shallow bowl and add 2 tbsps of the tomato purée. Whisk with a fork until combined. Tip the flour into a third shallow bowl.

    2. Season the cod. Taking one fillet at a time, lightly coat in flour, then dip into the egg mixture and roll in the crumbs. Dip the cod in the egg once more and then finally into the breadcrumbs again to give the fillet a double coating. Place onto the prepared baking tray. Repeat the process with the remaining fillets.

    3. Roast in the oven for 10 minutes, then add the tomatoes to the tray and cook for a further 5 minutes, until the fish is lightly browned and cooked through, and the tomatoes are just softening but still holding their shape.

    4. Meanwhile, warm the olive oil in a large frying pan over a medium heat. Add the bacon and fry for 2-3 minutes, until golden. Add the onion, carrot and celery, and continue to fry, stirring occasionally for 10 minutes, or until the vegetables are tender. Stir in the remaining tomato purée, increase the heat, then add the lentils and 100ml water, and cook for 2 minutes, or until piping hot. Remove from the heat, then stir in the tapenade. Serve topped with the cod and tomatoes.  

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