Ingredients:
100 ml extra virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
500 g Puy lentils
2 bay leaves
1.5 litres vegetable stock
1 tablespoon breadcrumbs
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
100 g black olives
4 cod fillets (about 180 g each)
Method
- Heat half the oil in a large pan and add the diced vegetables. Cook until soft, about 3-4 minutes, stirring to ensure they don't stick. Add the lentils and bay leaves, stir a couple of times, then add the stock and cook gently until it has been absorbed by the lentils, about 30 minutes. Keep warm.
- Light BBQ and put the lid down to pre-heat. In a food processor blend the remaining oil, the breadcrumbs, herbs and black olives until you have a smooth mix.
- Place the cod in a roasting tray and divide the olive mixture between the fillets, pressing it down with your fingers over the top and making sure you have an even distribution of the mix. Bake on the BBQ, lid down for 7-8 minutes. Serve the fish on top of the lentils.
