Cod and feta bake

Cod roasted on a tray of lentils, Mediterranean vegetables and feta. Swap the cod for thick slabs of pressed firm tofu (and use plant-based feta) for a vegetarian version.

• ⏲️ Prep: 10 mins
• 🍳 Cook time: 35 mins
• 🍽️ Servings: 4

Ingredients

• 4 skinless cod fillets (130–150 g each), or 400–500 g firm tofu, pressed and sliced into thick slabs
• 160 g feta cheese, crumbled
• 2 tins (400 g each) brown lentils, drained and rinsed (or 2 pre-cooked packets)
• 1 large red onion, thinly sliced
• 2 red or yellow bell peppers, sliced
• 2 zucchinis, halved and sliced into half-moons
• 16-20 cherry tomatoes, halved
• 2-4 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (optional)
• Salt and pepper
• Zest of 1 lemon
• 2 tbsp capers, rinsed (optional)
• Lemon wedges, to serve
• Fresh parsley or basil, chopped, to garnish

Directions

1. Preheat the oven to 200°C (180°C fan). Lightly oil a large roasting tray or ceramic dish.
2. Place the lentils on the tray (and the tofu, if doing the veggie option). Drizzle with half the olive oil and season generously with salt and pepper. Roast for 10 minutes, until beginning to crisp.
3. Add the red onion, bell pepper, zucchini, tomatoes and garlic to the tray. Drizzle with the remaining oil, sprinkle over the oregano and optional chilli flakes, and toss gently to coat. Return to the oven for another 10 minutes.
4. Nestle the cod fillets among the vegetables and lentils. Scatter over the crumbled feta and capers, if using, and zest the lemon over the dish.
5. Roast for a final 12-15 minutes, until the cod is cooked through and flakes easily and the feta is lightly golden.
6. Rest for a minute or two, then give the veg one last mix to evenly coat the feta. Squeeze over fresh lemon juice and garnish with herbs. Serve straight from the tray, with couscous, sourdough or a crisp green salad.