Almond, lemon and herb crusted cod with asparagus
220g piece of skinless cod fillet
Salt and pepper
1 tsp Dijon mustard
25g flaked almonds
15g parmesan, finely grated
Small bunch of parsley, chopped
Pinch of chilli flakes
Zest and juice of 1 lemon
1 tsp olive oil
125g cooked lentils (half a 250g pouch)
75g cherry tomatoes, halved
Preheat the oven to 200°C and line a baking tray with a sheet of greaseproof paper.
Lay the cod on top, season with salt and pepper then brush the top of the fish with the mustard.
Put the almonds, parmesan, parsley, chilli flakes and lemon zest into a small food processor and pulse to a rough crumb; alternatively, pile everything onto a board and chop finely.
Spoon the mixture on top of the fish, pressing down lightly to form an even crust. Bake in the oven for 12–15 minutes until the fish is cooked through. Meanwhile, preheat a griddle pan over a high heat.
Toss the asparagus in the olive oil, lay on the griddle and cook for 4–5 minutes, turning regularly until lightly charred.
Chop the asparagus into bite-sized pieces then tip into a bowl along with the lentils and tomatoes.
Squeeze in the lemon juice, toss everything together and season to taste. Serve with the cod on top.
To make this nut-free, swap the flaked almonds for the same grams of seeds (e.g. pumpkin, sunflower) to make a seed, lemon and herb crust.