Baked Cod with Tomato Cucumber Relish and Black Lentils

Step 1

Rinse the 1 cup black lentils and place in a pot with 3 cups water. Bring to a boil, then reduce to a simmer. Cook until tender but not mushy, about 25 minutes. Drain and set aside.

Step 2

While lentils cook, dice the 2 tomatoes and 1 cucumber into small pieces. Finely chop the 1/2 red onion. Combine in a bowl with the 2 tbsp capers and 1 tbsp olive oil. Season with salt and pepper. Set aside.

Step 3

Preheat oven to 400°F (200°C). Pat the 4 cod fillets dry and place on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil and season with salt and pepper.

Step 4

Bake the cod until it flakes easily with a fork and is opaque throughout, about 12-15 minutes depending on thickness.

Step 5

Divide the cooked lentils among plates. Top with a cod fillet each. Spoon the tomato-cucumber relish over the fish. Drizzle with the 2 tbsp balsamic glaze and garnish with fresh basil or dill if you have them.