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Herb-Crusted Cod with Lentil Salad
Herb-Crusted Cod with Lentil Salad

Herb-Crusted Cod with Lentil Salad
A nutritious dinner featuring herb-crusted cod served with a refreshing lentil salad.
Herb-Crusted Cod with Lentil Salad

This meal provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after cycle training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 150
    g
     lentils
  • 100
    g
     cherry tomatoes
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 50
    g
     feta cheese
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Cod with Lentil Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix parsley, thyme, lemon zest, salt, and pepper in a bowl.
  3. Brush cod fillet with olive oil and coat with the herb mixture.
  4. Place cod on a baking sheet and bake for 15-20 minutes until cooked through.
  5. Cook lentils in boiling water for about 20 minutes until tender. Drain and let cool.
  6. In a bowl, combine lentils, cherry tomatoes, cucumber, red onion, and feta cheese.
  7. Drizzle with olive oil and balsamic vinegar. Toss to combine.
  8. Serve the herb-crusted cod with the lentil salad.
Nutrition Per Serving 684 g Per 100g
Energy 584 kcal 85 kcal
Protein 45 g 6.6 g
Fibre 12 g 1.8 g
Salt 2 g 0.3 g
Sugar 8 g 1.2 g
Carbohydrates 45 g 6.6 g
Fat 30 g 4.4 g
  • 200
    g
     cod fillet
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     lemon zest
  • 2
    tbsp
     olive oil
  • 150
    g
     lentils
  • 100
    g
     cherry tomatoes
  • 100
    g
     cucumber
  • 1
    item
     red onion
  • 50
    g
     feta cheese
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mix parsley, thyme, lemon zest, salt, and pepper in a bowl.

Brush cod fillet with olive oil and coat with the herb mixture.

Place cod on a baking sheet and bake for 15-20 minutes until cooked through.

Cook lentils in boiling water for about 20 minutes until tender. Drain and let cool.

In a bowl, combine lentils, cherry tomatoes, cucumber, red onion, and feta cheese.

Drizzle with olive oil and balsamic vinegar. Toss to combine.

Serve the herb-crusted cod with the lentil salad.

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