Aubergine & lentil puttanesca with Parma-wrapped cod
5
Points®
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
Red onion
1 small
Garlic
2 clove(s)
Chilli flakes
2 teaspoon(s), level
Passata
500 g
Chicken stock cube(s)
1 cube(s)
Sun Dried Tomatoes in Oil
80 g
Olives, in Brine
80 g
Capers, in Brine
2 tablespoon(s)
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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