The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Italian-style Cod, Lentil & Tomato Bake
Simmer responsibly-sourced cod in a herby tomato sauce, until fall-apart tender. Stir in sundried tomato paste and beluga lentils for extra deliciousness. Top with mashed potato, brightened by red pesto, then bake til bubbling. On the side? Crunchy green beans for extra vitamins!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 240g green beans
- 2 shallot
- 80g baby spinach
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 4 large potatoes
- 4 cod fillets (skin off) (Fish)
- 1 tbsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
- 4 garlic clove
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
Nutritional Information
Calories: 571
Protein: 48g
Carbs: 62g
Fat: 15g
Italian-style Cod, Lentil & Tomato Bake
Simmer responsibly-sourced cod in a herby tomato sauce, until fall-apart tender. Stir in sundried tomato paste and beluga lentils for extra deliciousness. Top with mashed potato, brightened by red pesto, then bake til bubbling. On the side? Crunchy green beans for extra vitamins!
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Dissolve the stock cube in a jug with 100ml boiling water, the chopped tomatoes and sundried tomato paste. Mix to combine.
- Bring a saucepan filled with salted hot water to a boil. Peel and roughly chop the potatoes, then add to the saucepan. Simmer for 18-20 mins, until soft, then drain. Return to the pan and mash with the pesto, 1 tbsp oil, a pinch of sea salt and black pepper, then mash.
- Meanwhile, finely dice the shallots. Finely chop or crush the garlic. Drain and rinse the lentils. Rinse the spinach. On a separate board, dice the cod.
- Heat a large frying pan with 1 tbsp oil on a medium heat. Add the shallots, garlic and Italian herbs, then cook for 3 mins, until softened. Add the stock mixture, simmer for 5 mins, then add the lentils and spinach. Simmer for a further 2 mins, until the sauce starts to thicken. Season with sea salt and black pepper, and mix well. Gently stir in the cod, cover with a lid and simmer for 5 mins, before transferring to an ovenproof dish.
- Spread the pesto mash on top of the lentil mixture, then rake with the back of a fork. Bake for 10-15 mins, until piping hot. Alternatively, place under the grill for 5-10 mins for a crispy topping.
- Meanwhile, trim the green beans. Rinse and refill the saucepan with lightly salted boiling water. Add the green beans and boil for 3-4 mins, until cooked. Drain, then season with sea salt and black pepper. Serve the cod & lentil bake on plates, with the green beans.
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