Cod with herbs

Ingredients

100ml extra virgin olive oil
4 × 180g cod fillet
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1 tablespoon parsley
1 tablespoon breadcrumbs
50g butter
500g puy lentils, canned
1 carrot, diced
1 celery, diced
1 onion, diced
2 bay leaves
1.5 litres vegetable stock

Method

1. Heat half the oil in a large pan and add the diced vegetables, cook until soft, about 3-4 minutes, stirring to ensure they don’t stick. Add the lentils and bay leaves, stir a couple of times and then add the stock and cook until the stock has been absorbed by the lentils,
2. In a food processor blend 2 teaspoons of oil, breadcrumbs, herbs until you have a smooth mix.
3. Place the cod in a roasting tray and divide the herb mixture between the 4 fillets, press down with your fingers making sure you have an even distribution of the mix. Bake in a 180c oven for 7-8 minutes.