Grilled cod with lentils, spinach and olives

This is a really nice light dish on the table in just 25mins! Protein, good fibre and super tasty. I used the Merchant Gourmet lentil pouch for eased speed. Other white fish such as haddock or hake or halibut would work well too.
When in season, I like to serve with grilled asparagus on the side.
With a 200g cod portion per son and the lentils, you will achieve 40-45g protein per portion.

Ingredients

Serves 2

2 cod fillets or loin (150-200g per person)
2 shallots, thinly sliced
Large bag of baby spinach
250g pouch of Merchant Gourmet cooked Puy lentils
150g stuffed green olives
2 tbsp Olive oil
Salt
Black pepper
Lemon or lime to serve

Method

• Season cod on both sides with a little salt and pepper

• Heat 1 tbsp olive oil in a large frying panover medium heat.

• Add the sliced shallots and pinch of salt.Cook for 4-5 minutes until golden.

• Add the spinach and cook until wilted

• Add lentils and a tbsp of water to lose up and cook for until warm through

• Stir in the olives and divide into 2 plates. Set aside and keep warm.

• Return the pan to medium high heat and add 1 tbsp olive oil

• Add the fish and cook for 3mins on each side (depending on thickness)

• Serve on top of the lentils and add a lemon or lime wedge.

The Health Boost Tip

You can increase plant intake easily with this dish and replace spinach with cavolo Nero or kale.