Name: Baked cod with lentils and spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Atlantic cod fillet, patted dry; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/3 cup dry lentils; 1 1/3 cups water; 3 oz fresh spinach; 1 tsp lemon juice

Nutrition

Per serving

391 calories

Protein: 39g; 39% of calories
Carbs: 40g; 40% of calories
Fat: 9g; 21% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small saucepan, combine the lentils and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes until the lentils are tender.
While the lentils simmer, place the cod fillet on a small parchment lined baking sheet. Drizzle with half the olive oil and season with the salt, black pepper, and garlic powder.
Roast the cod for 10 to 12 minutes until the flesh is opaque and flakes easily. Done when flakes easily, 145°F.
When the lentils are done, drain any excess water. Stir in the spinach, the remaining olive oil, and the lemon juice. Cover the pot and let sit for 2 minutes to let the residual heat wilt the spinach.
Spoon the lentil and spinach mixture onto a plate and top with the roasted cod fillet.

Nutrition

Ingredients

Instructions

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