Herby cod with roasted cherry tomatoes and Puy lentils

A great dinner for the family, quick and easy to make and full of flavours.

• 300g cherry tomatoes

• one small handful of thyme leaves

• 5 tbsp of olive oil (try Kalios olive oil for example)

• 200g of Puy Lentils

• 100g kale or cavolo nero

• one large handful of pitted (green) olives

• 2 fillets of cod, patted dry

• 2 tbsp fresh pesto

• one lemon, cut into wedges, to serve

Instructions

1. Preheat the oven to 200C.

2. Put the lentils in a sieve and rinse them for 20 seconds under cold running water.

3. Transfer the Puy lentils with 3 times their volume of water into saucepan. Bring to the boil and boil for 30 seconds. Turn the heat to low and put a lid on the pan.

4. Simmer gently over the lowest heat for 22-25 minutes or until the lentils are cooked but still very slightly firm in the centre.

5. Put the tomatoes, thyme and 2 tbsp olive oil in a large roasting tray.

6. Season with salt and pepper, toss well, then bake for 10 minutes. Lift out the tomatoes and scatter the lentils into the tray. Stir through the kale and top with the tomatoes, olives and cod fillets.

7. Season the cod with salt and pepper and drizzle with 2 tbsp of the olive oil. Bake for 8-10 minutes (depending on the thickness of your fillets) until the fish flakes easily when pressed lightly with a fork.

8. Loosen the pesto with 1 tbsp of olive oil, or more if necessary, to reach a drizzling consistency.

9. It is aDrizzle the pesto over the traybake and serve with lemon wedges.