How to make pesto crusted cod with aubergine and lentils
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½ tbsp oil
½ vegetable stock cube
1 aubergine
1 brown onion
1 tbsp sundried tomato paste
1 tsp fennel seeds
200g passata
240g lentils in water (drained)
2 tbsp ground almonds
2 tbsp basil pesto
2 x 150g cod fillet (skin off)
40g spinach
Preheat the oven to 180C/gas mark 4 and boil a kettle. Dissolve the half vegetable stock cube in a jug with 150ml boiling water.
Cut the aubergine into small 1cm cubes. Finely slice the onion. Drain and rinse the lentils.
To make the pesto crust; in a small bowl, mix the basil pesto with the ground almonds, a pinch of sea salt and black pepper and ½ tbsp olive oil.
Place the cod on a baking tray and spoon over the pesto crust. Place in the oven for 15-20 mins or until the cod is cooked through.
Meanwhile, heat a frying pan on a medium heat with ½ tbsp oil and add the fennel seeds, onion and aubergine. Cook for 8 mins until the vegetables have softened.
Add the lentils to the pan along with the passata, spinach, sundried tomato paste and vegetable stock. Simmer for 5-10 mins on a low-medium heat until the sauce has thickened.
Spoon the aubergine lentils onto two warm plates and top with the pesto crusted cod.
Recipe from Mindfulchef.com
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