671
Calories
63g
Protein
22g
Fat
55g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Cherry tomato - 75 g (5 pcs)
- Water - 115 ml (0.5 cup)
- Garlic clove - 3 g (1 pcs)
- Balsamic vinegar - 15 ml (1 tbsp)
- Dijon mustard - 3 g (0.5 tsp)
- Lentils - 180 g
- Cod fillet - 160 g
- Kalamata olive - 38 g (5 pcs)
- Red onion, chopped - 50 g (0.5 whole)
- Oregano, fresh - 5 g (1 tbsp)
- Grape seed oil - 15 ml (1 tbsp)
How to make:
- Finely chop the onion and mince the garlic, then fry them in a skillet until they soften
- Add the oregano and the lentils, if using canned lentils, cook the onion and garlic and then mix with the rinsed lentils. Set aside
- Whisk together the ingredients for the balsamic dressing and pour over the cooled lentils
- Cook the cod: heat a little oil in a nonstick skillet, add the fish and cook for 4-5 minutes until one side has lightly browned. Flip and cook for 4-5 minutes the other side
- Serve the seared cod with the Mediterranean lentils and some halved cherry tomatoes and Kalamata olives
