Cod with lentils, carrots and salsa verde

Ingredients

For 1 serving

• Cod180 g
• Cooked lentils150 g
• Carrots80 g
• Celery40 g
• Parsley10 g
• Capers5 g
• Extra virgin olive oil12 g
• White wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish, celery, sulphites,

Method

1. Put a pan with a couple of centimetres of water and a steamer basket on the heat. Meanwhile peel the carrots, string the celery and cut both into dice of about 5 mm.
2. Heat a teaspoon of oil in a small pan over medium-low heat and sweat the carrots and celery for 8 minutes with a splash of water, until tender; add the rinsed cooked lentils, salt and heat through for 2–3 minutes.
3. For the salsa verde wash and dry the parsley, rinse the capers and blend them with the white wine vinegar and the remaining oil until you have a thick sauce; thin with a spoonful of water if needed.
4. Pat the cod dry, salt lightly and cook it in the covered basket for 8 minutes over a strong steam, until the flesh is white and flakes.
5. Serve the cod on the lentils with the salsa verde and a grind of black pepper.