How to make pesto crusted cod with aubergine and lentils

(Mindful Chef)

Pesto crusted cod, aubergine and lentils

½ tbsp oil
½ vegetable stock cube
1 aubergine
1 brown onion
1 tbsp sundried tomato paste
1 tsp fennel seeds
200g passata
240g lentils in water (drained)
2 tbsp ground almonds
2 tbsp basil pesto
2 x 150g cod fillet (skin off)
40g spinach

Preheat the oven to 180C/gas mark 4 and boil a kettle. Dissolve the half vegetable stock cube in a jug with 150ml boiling water.

Cut the aubergine into small 1cm cubes. Finely slice the onion. Drain and rinse the lentils.

To make the pesto crust; in a small bowl, mix the basil pesto with the ground almonds, a pinch of sea salt and black pepper and ½ tbsp olive oil.

Place the cod on a baking tray and spoon over the pesto crust. Place in the oven for 15-20 mins or until the cod is cooked through.

Meanwhile, heat a frying pan on a medium heat with ½ tbsp oil and add the fennel seeds, onion and aubergine. Cook for 8 mins until the vegetables have softened.

Add the lentils to the pan along with the passata, spinach, sundried tomato paste and vegetable stock. Simmer for 5-10 mins on a low-medium heat until the sauce has thickened.

Spoon the aubergine lentils onto two warm plates and top with the pesto crusted cod.

Recipe from Mindfulchef.com