Italian-Style Cod, Lentil and Tomato Bake

Ingredients:

400g chopped tomatoes

4 x cod fillets (skin off)

4 garlic cloves

240g green beans

1 tbsp dried Italian herbs

240g black beluga lentils (drained)

4 tbsp pesto

600g baby white potatoes

2 x shallot

80g baby spinach

1 vegetable stock cube

2 tbsp tomato paste

Method:

1. Boil a kettle. Dissolve the stock cube in a jug with 100ml boiling water. Add the chopped tomatoes and tomato paste, then mix together.

2. Halve the potatoes, place in a saucepan and cover with salted boiling water. Boil for 15-20 mins, until softened, then drain.

3. Meanwhile, finely dice the shallots. Finely chop or crush the garlic. On a separate board, dice the cod. Drain the lentils and rinse.

4. Preheat the oven to fan 180C. Heat a large frying pan with 1 tbsp oil on a medium heat. Add the shallots, garlic and dried 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; mix. Gently stir in the cod, cover with a lid and simmer for 5 mins, then transfer to an ovenproof dish.

5. Stir the pesto, 1 tbsp oil, a pinch of sea salt and black pepper through the potatoes then mash.

6. Spread the mash over the lentil mix, then rake with the back of a fork. Bake for 10-15 mins, until hot. Alternatively, place under the grill for 5-10 mins for a crispy topping.

7. Reboil the kettle. Trim the beans. Rinse the saucepan used for the mash, add the beans and cover with lightly salted boiling water. Boil for 2-3 mins or until cooked but still retaining a slight bite. Drain then season with sea salt and black pepper. Serve the cod and lentil bake with the beans.

Before the mash