Name: Baked Parmesan Cod with Parsley Mayo over Warm Lentil & Veggie Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ cups green lentils, dried; 1 small bunch Italian (flat-leaf) parsley; 85 g Parmesan cheese; 2 shallots; 6 tomatoes; 3 yellow bell peppers; balsamic vinegar; black pepper; extra virgin olive oil; mayonnaise; salt

Baked Parmesan Cod with Parsley Mayo over Warm Lentil & Veggie SaladBaked Parmesan Cod with Parsley Mayo over Warm Lentil & Veggie Salad — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.02 kg cod fillet

1 ½ English cucumbers

3 cloves garlic

1 ½ cups green lentils, dried

1 small bunch Italian (flat-leaf) parsley

85 g Parmesan cheese

2 shallots

6 tomatoes

3 yellow bell peppers

balsamic vinegar

black pepper

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 220°C (425°F). Line a large baking sheet pan with aluminum foil (optional) and coat with a thin layer of oil.

Using a strainer, rinse lentils under cold water, then drain and transfer to a medium saucepan; add water and salt. Cover and bring to a boil over high heat. Once boiling, remove lid, reduce heat to a simmer, and cook until tender, 15-20 minutes.

Meanwhile, finely grate Parmesan and place in a large bowl.

Peel and mince garlic; add to the bowl with the Parmesan along with oil, salt, and pepper. Stir to combine the topping.

Pat fish dry with paper towels and transfer to the baking sheet. Using the back of a spoon, evenly spread each fillet with the topping. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and bake until topping is golden and fish is cooked through, about 15 minutes. Remove from oven.

While the fish is baking, wash and dry the fresh produce.

Peel and mince shallots; place in the reserved bowl.

Trim, seed, and small dice bell peppers; add to the bowl with the shallot.

Trim and small dice cucumbers; small dice tomatoes. Add both to the bowl.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the bowl and set aside. (Reserve remaining parsley for the next step.)

Place reserved parsley in a small bowl along with mayo and salt; stir to combine the parsley mayo and set aside.

When the lentils are done, drain in a colander and transfer to the bowl with the veggies. Add vinegar, oil, salt, and pepper; stir to combine the lentil salad.

To serve, divide lentil salad and fish between plates; spoon parsley mayo over fish and enjoy!

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