middle-eastern

Baked Cod with Chermoula and Warm Lentil Tomato Salad

Name: Baked Cod with Chermoula and Warm Lentil Tomato Salad
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 200 g cod fillet; 230 g cooked lentils (drained); 20 g olive oil; 8 g garlic (minced); 2 g cumin, ground; 2 g paprika; 20 g cilantro (chopped); 20 g lemon juice; 170 g tomato (diced)

This baked dish pairs cod fillet with cooked lentils, tomato and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian High protein Heart friendly Gluten free High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

60 g Protein

60 g Carbohydrates

23 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g cod fillet 164 kcal
230g cooked lentils (drained) 267 kcal
20g olive oil 177 kcal
8g garlic (minced) 12 kcal
1 tsp (2g) cumin, ground 8 kcal
1 tsp (2g) paprika 6 kcal
20g cilantro (chopped) 7 kcal
20g lemon juice 6 kcal
170g tomato (diced) 31 kcal

Cooking instructions

olive oilgarlic (minced)cuminpaprikacilantro (chopped)lemon juice
Heat oven to 425 F. Mix olive oil, minced garlic, cumin, paprika, chopped cilantro, and lemon juice into a chermoula paste; season with salt.
cod fillet
Place cod on a small baking tray and spread chermoula over the top. Bake 10-12 minutes until flaky.
cooked lentils (drained)tomato (diced)
Meanwhile, warm cooked lentils with diced tomato and a pinch of salt in a small pan 3-4 minutes.
cooked lentils (drained)lemon juicetomato (diced)
Stir a little lemon juice into the lentil tomato mixture and spoon onto a plate.
cod filletcooked lentils (drained)lemon juice
Top with baked cod and scrape any pan juices over the fish and lentils.