A quick, fuss-free tray bake inspired by a late-summer holiday in the south of France. Kale and lentils are often touted for their health benefits, but they’re not everyone’s cup of tea. Here we pair them with sweet, juicy cherry tomatoes, rich olives and pesto. Vary the fish here: try hake or pollock if you like. Or, to make it easier, use frozen cod that’s been thawed and patted dry (frozen fish tends to be quite moist, so don’t skip this step).
timing
Preparation time: 12 minutes
Cooking time: 18-22 minutes
Serve
2
material
- 300g cherry tomatoes
- 1 handful of fresh oregano or thyme leaves, or 1 tablespoon of dried oregano or thyme leaves
- 5-6 tablespoons of olive oil
- 1 x 400g can of lentils (drained and washed)
- 100g kale or cavolo nero, leaves peeled and roughly chopped or torn
- 1 handful of pitted green olives
- 2 cod fillets, drained
- 2 tablespoons fresh pesto
- 1 lemon (cut into wedges for serving)
Method
- Preheat the oven to 200C/180C fan/gas mark 6. Place the tomatoes, oregano and 2 tablespoons of olive oil in a large roasting tray. Season with salt and pepper, mix well and bake for 10 minutes. Remove the tomatoes and scatter the lentils on the tray. Stir in the kale and top with the tomatoes, olives and cod fillets.
- Season the cod with salt and pepper and drizzle with 2 tablespoons olive oil. Bake for 8 to 12 minutes (depending on the thickness of the fillets) or until the fillets flake easily when pressed lightly with a fork.
- Thin the pesto with 1 tablespoon of olive oil, or another tablespoon if needed, to a dripping consistency. Pour the pesto over the traybakes and serve garnished with lemon slices.
Recipe from Real Healthy: Easy Everyday Recipes for a Healthy Diet by Melissa Hemsley (£26, Ebury)
