Baked cod recipe

• 100 ml (3.5fl oz) Extra virgin olive oil
• 4 Frozen cod fillet (180g each)
• 1 tsp Fresh frozen rosemary
• 1 tsp Fresh frozen thyme
• 1 tbsp Breadcrumbs
• 50 g (1.8oz) Butter
• 100 g (3.5oz) Black olives
• 500 g (17.6oz) Lentils, soaked, overnight it dried beans and not canned
• 1 Carrot, frozen diced
• 1 Celery, frozen diced
• 2 Bay leaves
• 1.5 l (2.6pints) Vegetable stock

1. Heat half the oil in a large pan and add the diced vegetables, cook until soft, about 3-4 minutes, stirring to ensure they don't stick.
2. Add the lentils and bay leaves, stir a couple of times and then add the stock and cook until the stock has been absorbed by the lentils, about 30 minutes.
3. In a food processor blend 2 teaspoons of oil, breadcrumbs, herbs and the black olives until you have a smooth mix.
4. Place the cod in a roasting tray and divide the olive mixture between the 4 fillets, press down with your fingers making sure you have an even distribution of the mix.
5. Bake in an 180C oven for 7-8 minutes.
6. Serve on top of the lentils.

olive oil, cod fillet, rosemary, thyme, breadcrumbs, butter, black olives, carrot, celery, bay leaves, l

Taken from www.lovefood.com/guide/recipes/12062/aldo-zillis-baked-cod (may not work)