Recipe

Baked Mediterranean Cod

Servings: 4
Prep Time: 10 minutes
Cook Time: 30-40

Ingredients:

For the Baked Cod:
● 1 pint cherry tomatoes, halved
● 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or 1/2
yellow onion)
● 3 garlic cloves, thinly sliced
● 1 Tbsp. capers
● 5 Tbsp. extra-virgin olive oil, divided
● 1 Tbsp. red wine vinegar
● 1 tsp. honey
● 1 tsp. kosher salt, divided
● Pinch of red chili flakes (optional)
● 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
● 1/2 tsp. black pepper
● 4 thinly sliced lemon slices (from 1 lemon)

Instructions:

1. Prep the fennel:

Preheat the oven to 400oF. Start by cutting off the fennel stalks and root. Slice
the fennel bulb into quarters, remove the core, and slice what’s left into 1⁄2-inch
slices.

2. Bake the Veggies:
In a 4-quart baking dish, toss together the sliced fennel, tomatoes, garlic,
capers, 3 tablespoons of olive oil, a splash of vinegar, a drizzle of honey, 1/2
teaspoon of salt, and a pinch of chili flakes if you’re feeling it. Stir it all up to
coat everything.
Pop the dish in the oven and let it bake, uncovered, for 20-25 minutes, until the
tomatoes become jammy and broken down.

3. Season the Cod:
While that’s going, pat your fish dry, then brush it all over with the remaining 2
tablespoons of olive oil. Season the fillets with the rest of the salt and some
black pepper.

4. Cook the Cod:
Once the tomatoes and fennel are ready, give them a stir. Nestle the fish fillets
right into the tomato mixture, making sure they have a little space between
them. Top each fillet with a thin slice of lemon.
Roast everything for another 10-15 minutes, until the fish is perfectly flaky. Serve
the fish with a good spoonful of those jammy tomatoes right on top.

Warm Lentil Salad

Servings: 4
Prep Time: 10 minutes
Cook Time: 20-30 minutes

Ingredients:

● 1/4 cup plus 1 Tbsp. Extra-Virgin Olive Oil
● 1 medium shallot, thinly sliced
● 2 to 3 garlic cloves, thinly sliced
● 1 tsp. ground coriander
● 1 cup dry green lentils
● 4 cups water
● 3/4 tsp. kosher salt, or more to taste
● 4 cups chopped kale
● 1/2 cup roasted red peppers (from a jar), thinly sliced
● 4 oz. feta cheese, broken into chunks
● 1 tsp. lemon zest, plus 2 Tbsp. fresh lemon juice
● 3 Tbsp. finely chopped fresh parsley
● 2 pitted and chopped Medjool dates

Instructions:

1. Cook the Lentils:
Heat a medium saucepan over medium heat. Add the olive oil, and then the
shallots and garlic and saute until fragrant and starting to look transparent, about 3 minutes. Stir in the coriander, lentils, 4 cups of water, and the salt.
Bring the mixture to a boil, then reduce the heat and simmer until the lentils
are tender, 20-30 minutes.

2. Marinate the feta:
While the lentils are cooking, combine the feta, lemon zest and juice, parsley,
dill, and 1⁄4 cup olive oil in a medium bowl. Season with a pinch of salt and
some freshly ground black pepper.

3. Mix the Salad:
When the lentils are nice and tender, drain any excess liquid and add the
sliced kale, stirring to wilt it. Stir in the sliced roasted red peppers and diced
dates. Taste and season with salt.

4. Plate:
Empty the lentils onto a serving bowl or platter and scatter the feta mixture
over the top.