Baked Cod with Lentil Salad and Steamed Carrots

Ingredients

• baked cod fillet 6 oz
• cooked lentils 1.5 cup
• steamed carrots 1 cup
• olive oil 1 tbsp
• lemon juice and herbs 100 g

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the cod fillet.
   Tip: Preheating ensures even cooking for the cod.
2. Prepare the cod fillet. Place the 6 oz cod fillet on a baking sheet lined with parchment paper or lightly greased. Drizzle half the olive oil over the fish and season with salt, pepper, and a little lemon juice and fresh herbs.
   Tip: Pat the fish dry with paper towels before seasoning to help it bake evenly.
3. Bake the cod. Bake the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and is opaque all the way through.
   Tip: Avoid overcooking to keep the cod moist and tender.
4. Prepare the lentil salad. In a bowl, combine 1.5 cups of cooked lentils with the remaining olive oil, lemon juice, and chopped herbs. Season with salt and pepper to taste. Toss gently to combine.
   Tip: Use cooked lentils that are tender but not mushy for the best texture.
5. Steam the carrots. While the cod bakes, steam 1 cup of sliced or baby carrots until tender but still slightly firm, about 7-10 minutes. You can use a steamer basket over boiling water or a microwave-safe dish with a little water covered with plastic wrap.
   Tip: Check carrots with a fork; they should be easy to pierce but not falling apart.
6. Plate and serve. On a plate, arrange the baked cod fillet alongside the lentil salad and steamed carrots. Drizzle any remaining lemon juice and herbs over the top for extra freshness.
   Tip: Serve immediately while the cod is warm and the carrots are tender.

Pro tips

• Use fresh herbs like parsley, dill, or cilantro to brighten the flavors.
• Pat the cod dry before baking to help it brown slightly and prevent sogginess.