Oven-Baked Cod with Pistachio Lemon Crust over Spiced Eggplant and Warm Lentil Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking tray with parchment paper.

2. 2

   Place the eggplant on the tray, add 1 1/2 tbsp olive oil, ground cumin, sweet paprika, half of the salt, and a pinch of black pepper. Toss well and roast for 20 minutes at 220 °C / 425 °F, stirring halfway through.

3. 3

   While the eggplant roasts, mix the pistachios, lemon zest, 1 tbsp fresh parsley, 1 tsp lemon juice, and 1 tsp olive oil in a bowl until the mixture looks moist and crumbly.

4. 4

   Pat the cod fillets dry with paper towels. Brush the top of each fillet with Dijon mustard, then gently press them into the pistachio mixture to form a crust.

5. 5

   Once the eggplant has roasted for 20 minutes, remove the tray from the oven, push the eggplant to the sides, and place the cod fillets in the center. Return to the oven and bake at 220 °C / 425 °F for 10 minutes, or until the fish is tender and flakes easily.

6. 6

   While the cod bakes, prepare the warm salad. Heat a skillet over medium heat, add the remaining 1/2 tbsp olive oil, and cook the red onion for 2 minutes. Add the garlic and cook for 30 seconds more.

7. 7

   Add the cooked lentils to the skillet along with 2 tbsp lemon juice, the remaining fresh parsley, fresh mint, the rest of the salt, and a little black pepper. Cook for 2 to 3 minutes, stirring, until the lentils are heated through.

8. 8

   Serve a bed of spiced eggplant on each plate, top with a portion of warm lentil salad, and finish with a pistachio lemon crusted cod fillet.