Cod on Lentil and Mushroom Ratatouille
05:02 18 September 2010
Description
Looking to cook a substantial meal for four but don;t have time to slave over the oven? Try this recipe, packed with nutrients and protein.
10 minutes to prepare and cook. Serves 4.
See “Ten Minute Tasters” for more recipes
Ingredients
| 600g cod fillets 250g baby plum tomatoes, halved 250g amber tomatoes, halved 40g chopped fresh basil 400g can Italian cherry tomatoes |
390g can ratatouille 410g can lentils, drained 290g can whole button mushrooms, drained 200g low fat mozzarella cheese. |
Method
1. Mix the cherry tomatoes, mushrooms, lentils and ratatouille in a large baking tray.
2. Lay the cod fillets on top of the mixture and season.
3. Mix the basil, plum and amber tomatoes into a separate bowl and place over the top of the fish.
4. Tear the mozzarella into small portions and lay over the top each fillet.
5. Pre-heat the oven to 240°C/475°F/Gas Mark 9 and cook for 8-9 minutes. When ready, the mozzarella and tomatoes should be slightly browned and the fish should be tender and soft.
6. Serve each piece of fish with a generous portion of the ratatouille.
Canny Fact:
You can find sustainable fish at the supermarket.
Servings
4Nutrition Information
Calories: 345
Fat: 8 g
Protein: 46 g
Carbs: 69 g
This recipe and image is copyrighted to Canned Food UK.