Recipe: Cod with Lentils and Salsa Verde

A one-dish entree
Recipe: Cod With Lentils and Salsa Verde

Green lentils form the base of this delicious fish dish while a green fresh-herb salsa — with plenty of flavor and phytonutrients — tops things off. Simple roasted cod (good for your heart) goes in between, creating a nice layered look you’d expect from a restaurant chef. Easy enough for weeknight dinners but special enough for weekend guests.

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¾ cup green lentils, rinsed
5 tablespoons plus 2 teaspoons extra virgin olive oil
1 yellow onion, chopped
1 carrot, chopped
1 rib celery, chopped
¼ teaspoon kosher salt
1 cup grape tomatoes, quartered
¼ cup chopped flat-leaf parsley
8 basil leaves, chopped
1 tablespoon capers, chopped
½ teaspoon Dijon mustard
1 tablespoon white wine vinegar
⅛ teaspoon freshly ground black pepper
4 4-ounce pieces cod fillet (you can also use tilapia)


  1. To make the lentils, fill a medium saucepan with water and bring to a boil over medium-high heat. Add the lentils simmer until tender but still hold their shape, 20 to 25 minutes. Drain.
  2. Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion, carrot, celery and salt and cook, stirring often, until softened, about 10 minutes. Remove from the heat and stir in the tomatoes and lentils.
  3. To make the salsa verde, in a small bowl, combine the parsley, basil, capers, mustard, vinegar, 3 tablespoons of the oil, and the pepper.
  4. Heat the oven to 375°F.
  5. To make the fish, line a sheet pan with parchment paper. Add the fish and drizzle with the remaining 2 teaspoons oil (½ teaspoon per piece). Bake until opaque throughout and flakes easily, about 10 minutes.
  6. Serve the fish over the lentils and top with the salsa verde.

Nutrition Info Per Serving

Yield: 4 Servings

Calories 425
Total fat 21 g
Saturated fat 3 g
Protein 31 g
Carbohydrate 49 g
Dietary fiber 6 g
Sugar 5 g
Added sugar 0 g
Cholesterol 49 mg
Sodium 315 mg

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Developed by Sara Quessenberry for Cleveland Clinic Wellness

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