Roast cod with romesco sauce & lentil

Ingredients

• •  4 150g skinless, boneless cod loin pieces
• •  1 tbsp Napolina Extra Virgin Olive Oil
• •  2 x 400g cans Napolina Brown Lentils, drained and rinsed
• •  100g Napolina Passata
• •  handful of fresh parsley, chopped, plus extra to serve
• •  lemon wedges, to serve
• •  wilted spinach, to serve
• For the sauce
• •  100g roasted red peppers from a jar, roughly chopped
• •  100g toasted flaked almonds
• •  1 garlic clove, crushed
• •  150g Napolina Passata
• •  1 tbsp Napolina Balsamic Vinegar
• •  1 tsp hot smoked paprika
• •  50ml Napolina Extra Virgin Olive Oil

Method

1.  Heat the oven to 220C/200C fan/gas 8.

2.  To make the romesco sauce, whizz the red peppers, toasted flaked almonds, Napolina Passata, Napolina Balsamic Vinegar and paprika in a food processor. While it’s running, add the Napolina Extra Virgin Olive Oil and blend until fully incorporated. Season to taste and set aside.

3.  Put the cod on a baking tray, drizzle with the Napolina Extra Virgin Olive Oil, season and roast for 10-12 mins.

4.  While the cod cooks, put the Napolina Brown Lentils in a pan with half the romesco sauce and the Napolina Passata. Stir in the parsley and heat through. Spoon the lentils onto plates, top with the cod and a dollop of the leftover romesco sauce. Sprinkle over the rest of the parsley and serve with the lemon wedges and a side of wilted spinach.