Lentil Tomato Olive Baked Cod with Lemon Caper Vinaigrette

Ingredients

• For the cod bake
• 1/2 cup black lentils
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, halved
• 3 scallions, white and light green parts only, thinly sliced
• 1 lemon, thinly sliced
• 1 1/2 cups vegetable broth or water
• 4 to 6 six-ounce cod fillets (or other thick white fish), skin removed
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup lemon-caper vinaigrette (below), for serving
• For the lemon-caper vinaigrette
• 1 tablespoon rinsed capers, minced
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon whole-grain mustard
• 1 lemon, juiced (about 2 tablespoons)
• 1 tablespoon chopped parsley
• 1 pinch sea salt and freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil

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