Roasted cod with Puy lentils and tomato and basil vinaigrette

Ingredients:

For the cod and lentils:

4 tbsp. extra virgin olive oil

2 shallots, finely diced

2 cloves of garlic, finely diced

50g pancetta or streaky bacon, cubed

200g puy lentils

300ml chicken stock

2 bay leaves

A large sprig of thyme

6 sunblush tomatoes, finely diced

4 cod fillets

Sea salt and black pepper

For the vinaigrette:

3 tbsp. red wine vinegar

6 tbsp. extra virgin olive oil

8 sunblush tomatoes

2 spring onions

8 large leaves of fresh basil

Sea salt and black pepper

Instructions:

1. In a large saucepan fry the shallots and garlic in oil over a low heat, until softened.

2. Add the pancetta and cook for a further 3-4 minutes, stirring regularly.

3. Add the lentils, stock, bay, thyme, and sunblush tomatoes, and bring to a simmer.

4. Cover with a lid and cook gently for about 25 minutes, until the lentils are tender.

5. Preheat the oven to 200°C. Keep checking the lentils and add water if they become too dry.

6. Meanwhile, for the vinaigrette, blend together all the ingredients in a food processor.

7. Season the vinaigrette and lentils to taste. Remove the herbs from the lentils.

8. Lay out the cod fillets on a foil-lined baking tray. Season well and drizzle with oil.

9. Bake in the preheated oven for 14-18 minutes, until flaky and just cooked through.

10. Serve the cod on the warm lentils with the vinaigrette drizzled around.