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Photo of Aubergine & lentil puttanesca with Parma-wrapped cod by WW

Aubergine & lentil puttanesca with Parma-wrapped cod

5
Point(s)
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
For impressive results with minimal effort, wrap thick cod fillets in Parma ham and serve with a tasty one-pot aubergine and lentil stew.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Aubergine

1 medium, cut into 1 cm pieces

Red onion(s)

1 small, finely chopped

Garlic

2 clove(s), finely chopped

Chilli flakes

2 teaspoon(s), level

Passata

500 g

Chicken stock cube(s)

1 cube(s), 250 ml stock

Sun Dried Tomatoes in Oil

80 g, drained and patted dry

Olives, in Brine

80 g, drained

Capers, in Brine

2 tablespoon(s), drained

Puy Lentils, Ready to Eat

250 g

Cod, raw

4 fillet(s), medium

Parma Ham

4 slice(s), thin

Parsley, fresh

2 tablespoon(s)

Instructions

  1. Mist a nonstick pan with cooking spray and set over a medium heat. Add the aubergine and onion, and cook for 10 minutes, stirring occasionally, until tender, then add the garlic and chilli flakes, and cook for another minute. Pour in the passata and stock, and gently simmer for 15 minutes, then stir in the sundried tomatoes, olives, capers and lentils.
  2. Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6, and line a baking tray with baking paper. Season the cod with freshly ground black pepper and wrap each fillet in a slice of Parma ham. Put on the prepared tray and bake for 12-15 minutes, until the cod is cooked through and the ham is crisp.
  3. Divide the lentil puttanesca between plates, top with the Parma-wrapped cod and serve with the parsley scattered over the top.

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