LENTIL TOMATO OLIVE BAKED COD
1/2 cup (125 mL) black lentils 1 pint (about 2 cups/500 mL) cherry tomatoes, halved
1/2 cup (125 mL) Kalamata olives, halved
3 green onions, thinly sliced 1 lemon, thinly sliced
1 1/2 cups (375 mL) vegetable broth or water
4 to 6 fillets, 6 oz (175 g) each, cod or other thick white fish, skin off
Freshly ground pepper Lemon-flavoured vinaigrette
1. Preheat oven to 400 F (200 C). Lightly oil a baking dish, 9 x 9 inches (23 x 23 cm). Combine in the baking dish the lentils, tomatoes, olives, onions, lemons and pour vegetable broth over all, making sure lentils are submerged.
2. Bake uncovered in preheated oven for 30 minutes or until lentils are cooked al dente and tomatoes are tender. Remove dish from oven.
3. Pat fish dry with paper towels, season with salt and pepper, and place on vegetables in pan. Roast for 10 to 12 minutes until fish is cooked through, opaque, and flakes with a fork.
4. Serve at once, the fish lightly drizzled with vinaigrette.