Ingredients
- For the cod bake
- 1/2 cup black lentils
- 1 pint cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 3 scallions, white and light green parts only, thinly sliced
- 1 lemon, thinly sliced
- 1 1/2 cups vegetable broth or water
- 4 to 6 six-ounce cod fillets (or other thick white fish), skin removed
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup lemon-caper vinaigrette (below), for serving
- For the lemon-caper vinaigrette
- 1 tablespoon rinsed capers, minced
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon whole-grain mustard
- 1 lemon, juiced (about 2 tablespoons)
- 1 tablespoon chopped parsley
- 1 pinch sea salt and freshly ground black pepper, to taste
- 1/4 cup extra-virgin olive oil
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