Basil Pesto-Crusted Cod, Aubergine and Lentils

Ingredients:

4 tbsp ground almonds

2 aubergine

2 tbsp balsamic vinegar

4 cod fillets (skin off)

480g lentils in water (drained)

1 brown onion

400g passata

4 tbsp basil pesto

80g baby spinach

1 vegetable stock cube

2 tbsp sundried tomato paste

Method:

1. Preheat the oven to 180C / fan 160C / gas mark 4. Boil a kettle. Dissolve the stock cube in a jug with 300ml boiling water.

2. Cut the aubergines into small cubes. Finely slice the onion. Drain the lentils and rinse.

3. Make the pesto crust; in a small bowl, mix the pesto with the almonds, a pinch of sea salt, black pepper and 1 tbsp olive oil.

4. Place the cod on a baking tray and spoon over the pesto crust. Bake in the oven for 15-20 mins or until the cod is cooked through.

5. Meanwhile, heat a large frying pan with 1 tbsp oil on a medium heat and add the onion and aubergines. Cook for 8 mins, until the vegetables have softened.

6. Add the lentils to the pan along with the vinegar, passata, tomato paste and stock. Simmer for 5-10 mins on a low-medium heat, until the sauce has thickened. Add the spinach to the sauce 2 mins before the end of cooking.

7. Serve the aubergine lentils topped with the pesto-crusted cod.