Lentil Tomato Olive Baked Cod with Lemon Caper Vinaigrette

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

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


40 minutes

Details
  • Servings:   6
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
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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