Cod with Lentils and Butternut Squash
olive oil to brush
450g/1lb butternut squash, peeled, seeded and diced
2 x 400g/14oz cans green lentils, rinsed and drained
4 tsp balsamic vinegar
2 garlic cloves, finely chopped
300g/11oz cherry tomatoes
2 red onions, cut into wedges
4 x 150g/5oz frozen cod fillets
2 tsp harissa paste
3 tbsp olive oil
salt and ground black pepper
chopped parsley to serve
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Brush a roasting pan with a little oil, then add the butternut squash. Roast in the oven for 10 minutes.
3 Turn the squash and push it to the edges of the roasting pan. Add the lentils to the centre of the pan. Drizzle with balsamic vinegar and mix in the garlic and a little salt and pepper.
4 Arrange the cherry tomatoes and red onion around the edge. Put the cod fillets on top of the lentils. Mix the harissa paste and oil, and drizzle over the fish and vegetables.
5 Roast for 25 minutes or until the fish and squash are cooked. Serve in bowls, sprinkled with a little parsley.