Cod and lentil traybake recipe
Ingredients
- 2 tins lentils, drained and rinsed
- 200 g cherry tomatoes, halved
- 3 spring onions, thinly sliced
- 160 g pack sweet stemmed cauliflower, trimmed
- 75 g pitted green olives
- 1 tbsp. wholegrain mustard
- 100 mL fish stock
- 1/2 lemon, thinly sliced (seeds discarded)
- 1 tbsp. olive oil
- 4 skin-on cod fillets, about 125g each
- small handful parsley, roughly chopped
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