Lentil, Tomato & Olive Baked Cod with Lemon-Caper Vinaigrette

Ingredients

• Lentils

  Raw

  ½ cup or 96g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Olives

  Kalamata, Pitted - Kroger

  20 olives or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Cod

  Fish, atlantic, raw

  6 fillet or 1.39kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Capers

  Canned

  1 tbsp, drained or 9g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

Directions

1. In a small bowl, mix capers, shallots, garlic, Dijon mustard, lemon juice, parsley, and a pinch of salt and pepper. Gradually whisk in olive oil until the mixture is emulsified. Let the vinaigrette sit for 30 minutes to enhance flavors. Store in an airtight container in the fridge for up to a week.
2. Preheat the oven to 400°F. In a baking dish, combine lentils, cherry tomatoes, olives, scallions, and lemon slices. Pour vegetable broth over the mixture, ensuring lentils are submerged. Bake for 30 minutes until lentils are al dente and tomatoes are tender.
3. Pat cod fillets dry with a paper towel and season with salt and pepper. Nestle the fillets among the lentils and vegetables in the baking dish. Roast for 10 to 12 minutes until the fish is opaque and cooked through. Serve immediately with a drizzle of lemon-caper vinaigrette.

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