Pan Fried Cod Loin with Heat Roasted Squash & Lentil Salad
Serves 2 550 energy per serving
2 cod loin fillets
2 tbsps olive oil
200g butternut squash reduce into 1 cm cubes
1 candy potato reduce into 1cm cubes
1 clove garlic finely sliced
1/2 tsp floor cumin
1/2 tsp turmeric
100g inexperienced lentils, prepared cooked is okay
1 tbsp purple wine vinegar
1 medium purple onion thinly sliced
20g walnut items
2 tbsps freshly chopped mint
Sea salt and floor black pepper
Preheat oven to 180’c
In a big bowl combine collectively the olive oil, squash, potato, garlic and spices ensuring all nicely coated, switch to baking tray and bake in oven for 20 to 25 minutes till properly colored.
In the meantime in a bowl place the remaining components in a big bowl and blend nicely.
10 minutes earlier than the squash has completed roasting, coat the fish in a dusting of flour, warmth the vegetable oil to a medium/excessive warmth and pan fry the fish till golden and cooked via.
Add the roasted greens to the bowl and blend nicely, serve with the fish.
Optionally available a served this with a mint pea purée.