Roast cod with Puy lentils and chilli-lemon dressing

Roast cod with Puy lentils and chilli-lemon dressing

From WW “irresistible Jan 2006”

Serves 4

4½ points per serving

200g Puy lentils

1 bay leaf

700ml vegetable stock or water

1 large red onion, sliced

4 x 150g cod fillets

Low fat cooking spray

50g watercress

Dressing

150g pot fat free plain yogurt

Small bunch fresh chives, chopped finely

Finely grated zest and juice of 1 lemon

1 red chilli, deseeded and chopped finely

¼ tsp artificial sweetener

Salt and pepper

Preheat the oven to Gas 7/220ºC

Place the lentils in a pan with the bay leaf anf stock or water and bring to the boil.  Partially cover with a lid and simmer for 30 minutes or until the lentils are just tender.  Drain away any liquid and discard the bay leaf.  Season to taste.

While the lentils are cooking, spread the onion out on a baking tray.  Season and spray with low fat spray before cooking for 10 minutes.  Sit the cod on top and roast for a further 6-8 minutes until the cod separates into flakes easily.

Mix the lentils with the watercress and red onion, divide between 4 plates and top with the cod.

Combine the dressing ingredients and drizzle over the cod to serve.