Roast cod with warm wild rice and lentil salad

Method

1. 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.
2. 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.
3. Gently stir the fish into the salad, then transfer to a platter. Serve with lemon wedges to squeeze over.