Lentil, tomato & olive baked cod with lemon-caper vinaigrette

lentil, tomato & olive baked cod with lemon-caper vinaigrette

Baking

It’s always great to have a couple of impressive dinner dishes that you can throw together for a party or feed to a crowd without having to do a lot of dishes. This baked fish recipe is perfect for an impromptu gathering. It’s basically a one-dish meal—everything (including cooking the lentils) is done in one pan. You can switch up the cod for whatever fish is local and in season, keeping in mind the cooking time might change depending on the thickness of the fish, so check it accordingly while cooking. <br /> <br />From “More with Less: Whole Food Cooking Made Irresistibly Simple,” by Jodi Moreno, ©2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

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