There’s something magical about Mediterranean flavors — the balance of bright citrus, aromatic herbs, and olive oil brings warmth and sunshine to every bite. This one-pan baked cod captures that essence beautifully.

Perfect for a wholesome weeknight dinner, this dish layers tender Puy lentils and juicy cherry tomatoes under flaky white fish, creating a complete meal that’s both nourishing and elegant.

With minimal prep and easy cleanup, it’s a stress-free way to bring gourmet flair to your dinner table.

Ingredients

• 300g cod fillets (2 fillets of 150g each)
• 150g dry Puy lentils
• 200g cherry tomatoes
• 50g Kalamata olives, pitted
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 400ml vegetable broth
• 30ml extra virgin olive oil
• 1 lemon, for zest and juice
• 2 tablespoons fresh dill or parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C (400°F). Rinse the Puy lentils under cold water.
2. Heat 15ml of olive oil in a medium, oven-safe skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the rinsed lentils, vegetable broth, and whole cherry tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until lentils are nearly tender and have absorbed most of the liquid.
4. Pat the cod fillets dry with a paper towel and season both sides with salt and pepper. Zest the lemon directly over the fish.
5. Nestle the cod fillets into the lentils in the skillet. Scatter the Kalamata olives around the fish. Drizzle the remaining 15ml of olive oil over the top.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is opaque and flakes easily with a fork.
7. Carefully remove the skillet from the oven. Squeeze the juice from half the lemon over the entire dish and garnish with fresh chopped dill or parsley before serving.

Tips & Substitutions

• Swap the fish: You can use haddock, halibut, or sea bass if cod isn’t available.
• Add greens: Stir in a handful of baby spinach or kale during the last few minutes of cooking for extra nutrients.
• Make it spicy: A pinch of red pepper flakes or a drizzle of harissa adds a lively kick.

Nutrition

Calories: 1210 kcal (entire recipe)

• Fat: 22g
• Carbohydrates: 54g
• Fiber: 8g
• Protein: 51g