Summer Cod Steaks

Summer Cod Steaks

Summer Cod Steaks

Cook Time
25 Minutes
Summer Cod Steaks
  • 225 gram (8 ounce) Puy lentils

  • 4x175 gram (6 ounce) cod steaks

  • 400 gram can chopped tomatoes with olives

  • 50 gram (2 ounce) red pepper, diced

  • 2 teaspoon Italian Herb Mix

  • 225 gram (8 ounce) baby spinach leaves

  • 50 gram (2 ounce) butter

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Meanwhile, place four cod steaks on a baking sheet. Mix together the tomatoes, pepper and Italian Herb Seasoning. Spoon half the sauce over the fish and bake for 20 minutes.
  • 2 When ready to serve; drain the lentils and return them to the saucepan with the spinach, butter and remaining tomato and olive sauce. Season well and heat thoroughly until the spinach leaves have wilted. Season and serve.
  • 3 Pre heat the oven to 200°C, 400°F, Gas Mark 6. Rinse the lentils and place them in a saucepan with plenty of unsalted water. Simmer for 20 minutes.