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Roast cod with warm wild rice and lentil salad

Roast cod with warm wild rice and lentil salad

Name: Roast cod with warm wild rice and lentil salad
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 sustainable cod fillets; Olive oil for roasting; 2 x 250g packs microwave/steamed basmati and wild rice; 250g pack ready-cooked lentils; 100g young leaf spinach, roughly chopped; 1 small red onion, finely sliced; ½ small bunch fresh mint, chopped; For the dressing; 3 tbsp olive oil; Finely grated zest and juice 1 lemon, plus wedges to serve; ½ small bunch fresh coriander, finely chopped; 1 small garlic clove, crushed

Easy
November 2016

Easy
November 2016

Test kitchen approved

Serves 4
Hands-on time 15 min, oven time 15 min

30 minutes and this warming roasted cod salad could be yours. The wild rice and lentils make this recipe hearty enough to enjoy for dinner, any day of the week.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 492kcals
Fat: 13.1g (2g saturated)
Protein: 37.1g
Carbohydrates: 54g (2g sugars)
Fibre: 5.1g
Salt: 0.4g

Nutrition: per serving

Calories: 492kcals
Fat: 13.1g (2g saturated)
Protein: 37.1g
Carbohydrates: 54g (2g sugars)
Fibre: 5.1g
Salt: 0.4g

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Ingredients

4 sustainable cod fillets
Olive oil for roasting
2 x 250g packs microwave/steamed basmati and wild rice
250g pack ready-cooked lentils
100g young leaf spinach, roughly chopped
1 small red onion, finely sliced
½ small bunch fresh mint, chopped

For the dressing

3 tbsp olive oil
Finely grated zest and juice 1 lemon, plus wedges to serve
½ small bunch fresh coriander, finely chopped
1 small garlic clove, crushed

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the cod fillets in a baking tray, then season with salt and pepper and drizzle with oil. Roast for 15 minutes, then remove from the oven and leave to cool for a few minutes. Fork the cooked fish into large flakes.
Meanwhile, mix all the ingredients for the dressing in a small bowl. When 5 minutes of the cooking time remains for the fish, microwave the rice and lentils according to the pack instructions. Mix them with the spinach, red onion, mint and dressing.
Gently stir the fish into the salad, then transfer to a platter. Serve with lemon wedges to squeeze over.