Roast cod with warm wild rice and lentil salad
- Published: 14 Dec 16
- Updated: 18 Mar 24
30 minutes and this warming roasted cod salad could be yours. The wild rice and lentils make this recipe hearty enough to enjoy for dinner, any day of the week.
Advertisement
Ingredients
- 4 sustainable cod fillets
- Olive oil for roasting
- 2 x 250g packs microwave/steamed basmati and wild rice
- 250g pack ready-cooked lentils
- 100g young leaf spinach, roughly chopped
- 1 small red onion, finely sliced
- ½ small bunch fresh mint, chopped
For the dressing
- 3 tbsp olive oil
- Finely grated zest and juice 1 lemon, plus wedges to serve
- ½ small bunch fresh coriander, finely chopped
- 1 small garlic clove, crushed
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the cod fillets in a baking tray, then season with salt and pepper and drizzle with oil. Roast for 15 minutes, then remove from the oven and leave to cool for a few minutes. Fork the cooked fish into large flakes.
- Meanwhile, mix all the ingredients for the dressing in a small bowl. When 5 minutes of the cooking time remains for the fish, microwave the rice and lentils according to the pack instructions. Mix them with the spinach, red onion, mint and dressing.
- Gently stir the fish into the salad, then transfer to a platter. Serve with lemon wedges to squeeze over.
Recipe continues after advertising
Advertisement
- Recipe from November 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 492kcals
- Fat
- 13.1g (2g saturated)
- Protein
- 37.1g
- Carbohydrates
- 54g (2g sugars)
- Fibre
- 5.1g
- Salt
- 0.4g
delicious. tips
Other white fish, such as hake or pollock, would also work.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter