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

• Kalamata Olives

  Nature's Promise

  20 olives or 75g

• 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. Whisk together the capers, shallots, garlic, Dijon, lemon juice, a pinch of salt and pepper, and chopped parsley in a small bowl. Slowly stream in the olive oil while whisking until emulsified. Let rest 30 minutes; refrigerate until needed.
2. Heat the oven to 400°F. In a baking dish, combine the lentils, cherry tomatoes, olives, scallions, and lemon slices. Pour in the vegetable broth so the lentils are mostly covered, then bake until the lentils are just tender and tomatoes begin to burst, about 30 minutes.
3. Pat the cod dry, season both sides with salt and pepper, and nestle the fillets into the lentils and vegetables. Return to the oven and roast until the fish is opaque and flakes easily, 10 to 12 minutes. Serve hot with a generous drizzle of the lemon-caper vinaigrette.