Cod with tomatoes and parmesan

This recipe reflects summer flavours: ripe tomatoes, olive oil, garlic, shallot and basil. The cod is covered with chopped tomatoes, then shallot and garlic lightly cooked in olive oil, and topped with parmesan. It is then baked in the oven.
Serve the fish with cooked green lentils and rocket. The peppery taste of rocket compliments well cod and tomatoes.

2 servings

2 nice pieces of cod fillet
2 ripe tomatoes
1 shallot
1 clove garlic
Olive oil
Freshly ground black pepper
A handful of grated parmesan
100 ml green lentils
A handful of rocket
Lemon wedges

Start by cooking the green lentils in 500 ml water for about 25- 30 minutes. When the water has evaporated and the lentils are tender, cover and set aside until needed.

Warm 1 tbsp. olive oil in a small pan over medium heat. Peel the shallot and garlic clove. Chop the shallot and mince the garlic. Sauté for about 10 minutes until soft.

Preheat the oven to 200° C.

Place the cod in an oven- proof dish. Wash and chop the tomatoes and place on the fish. Grind over some black pepper. Divide the shallot and garlic on top of the tomatoes, then top with grated parmesan. Sprinkle 1- 2 tbsp. olive oil over the cheese. Bake in the oven for 20- 25 minutes depending on the thickness of the cod fillet. The fish should be just done and opaque, but not overcooked.

When the cod is done, divide it on the plates. Gently mix the rocket with lentils and divide on he plates. Serve with lemon wedges.