Summer Swaps

Breaded Cod Fillets with Puy Lentil & Tomato Salad

What you’ll need

Puy Lentil & Tomato Salad

  • 1 Pack of cooked Puy Lentils (250g)
  • 10 Cherry Tomatoes – washed & cut into quarters
  • 1 Celery Stick – washed, peeled & finely sliced
  • ½ Small Red Onion – finely sliced
  • 3 tbsp Dried Cranberries
  • 4 tbsp chopped Curly Parsley
  • 2 tbsp extra virgin olive oil
  • 1 tsp White Wine Vinegar
  • 1 tsp Dijon Mustard
  • Sea Salt & Ground Black Pepper
Simply Breaded 4 Large Cod Fillets
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  • Serves

    4

How to make it

Breaded Cod Fillets

  1. Cook the 4 Breaded Large Fillets as per pack instruction

Salad

  1. Can be made 1 hour before for flavor to develop.
  2. Place the Puy Lentils in a bowl with the tomatoes, celery, red onions, Cranberries & Parsley & mix together.
  3. Make a dressing by whisking the rapeseed oil, white wine vinegar & Dijon mustard together, season & pour over the lentil & vegetables & toss together