NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Brown Lentils

2 1/2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1 tbsp Fresh Mint, chopped

1 tbsp Red Onion, minced

1 clove Garlic, minced

PREPARATION

• 1

  Pat the cod fillet thoroughly dry with paper towels and season both sides with salt and pepper.

• 2

  In a mixing bowl, combine the cooked lentils, halved cherry tomatoes, diced cucumber, minced red onion, parsley, and mint.

• 3

  Whisk together 1.5 teaspoons of the olive oil, the lemon juice, and minced garlic in a small jar or bowl.

• 4

  Pour the dressing over the lentil mixture, toss well to combine, and set aside to let the flavors meld.

• 5

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the cod in the hot skillet and sear for 3-4 minutes until a golden crust forms.

• 7

  Carefully flip the fillet and cook for another 3 minutes, or until the fish is opaque and flakes easily.

• 8

  Plate the chilled herbed lentil salad and top with the warm pan-seared cod.