Cod with Green Paprika over Roasted Eggplant, Black Lentils, and Fresh Yogurt-Cucumber Sauce

Instructions

1. 1

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

2. 2

   2. Place the eggplant on the tray and toss with 2 tablespoons (30 ml) olive oil, 1 chopped garlic clove, half of the cumin, 1/2 teaspoon salt, and a little black pepper. Roast for 25 minutes at 220 °C / 425 °F, turning halfway through, until golden and tender.

3. 3

   3. While the eggplant roasts, make the sauce by mixing the Greek yogurt, cucumber, mint, half of the parsley, 1 tablespoon lemon juice, the grated garlic clove, a pinch of salt, and black pepper in a bowl. Chill until needed.

4. 4

   4. In a small skillet over medium heat, warm 1/2 tablespoon (7 ml) olive oil. Add the red onion and the remaining chopped garlic clove, and cook for 3 to 4 minutes until softened.

5. 5

   5. Add the cooked black lentils to the skillet with the onion, then stir in the remaining cumin, 1 tablespoon lemon juice, a pinch of salt, and the remaining parsley. Cook for 3 to 4 minutes, stirring, until heated through. Remove from the heat.

6. 6

   6. Pat the cod fillets dry with paper towels and place them in another baking dish or on a free section of the tray. Rub with the remaining 1/2 tablespoon (8 ml) olive oil and season with the green sweet paprika, lemon zest, 1/2 teaspoon salt, and black pepper.

7. 7

   7. Bake the cod at 220 °C / 425 °F for 10 to 12 minutes, until it flakes easily but remains moist.

8. 8

   8. To serve, arrange the roasted eggplant on each plate, add a portion of the warm black lentils on top or alongside, place the baked cod over it, and finish with the fresh yogurt-cucumber sauce. Serve immediately.