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Tom Daley's cod and lentils


Serves: 2
timeTotal time:
Tom Daley's cod and lentils
Recipe photograph by Dan JonesRecipe taken from Tom's Daily Plan

Tom Daley's cod and lentils


Serves: 2
timeTotal time:

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Nutritional information (per serving)
Calories
343Kcal
Fat
16gr
Saturates
4gr
Carbs
9gr
Sugars
3gr
Fibre
5gr
Protein
37gr
Salt
1.8gr

Tom Daley

Tom Daley

Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes
Tom Daley

Tom Daley

Double Olympic medallist Tom Daley trains for up to six hours a day – but in between training he's found time to write a cookbook, Tom's Daily Plan (Harper Collins, £16.99). It's a compilation of his favourite recipes, many with a healthier slant.
See more of Tom Daley’s recipes

Ingredients

  • 80g Puy lentils
  • 2 rosemary sprigs
  • 2 thin slices of lemon
  • 2 x 150g cod loins
  • 6 slices of pancetta
  • 1 tbsp olive oil
  • 1 garlic clove, sliced
  • ½-1 red chilli, chopped
  • 100g kale, woody stalks removed
  • 100g cherry tomatoes, halved

Step by step

  1. Put the lentils in a saucepan and cover with plenty of cold water. Put a lid on and bring to the boil, reduce the heat and simmer for 10-15 minutes until the lentils are just tender but with a slight bite. Drain well.
  2. Put a rosemary sprig and a slice of lemon onto each piece of cod and season with salt and pepper. Then wrap each piece in 3 slices of pancetta.
  3. Heat 1 teaspoon of the oil in a frying pan, add the pancetta-wrapped cod and cook for about 2 minutes each side until golden. Add 1 tablespoon of water and put a lid on the pan. Turn down the heat and cook for 5 minutes until the cod is cooked through.
  4. Heat the remaining oil in a pan and cook the garlic and chilli for 1 minute. Add the kale, cherry tomatoes and 75ml of just-boiled water and cook for about 5 minutes until the kale is tender. The tomatoes will be lovely and squishy by this stage too. Stir in the lentils; season.
  5. Divide between 2 plates; top with the cod. Spoon over any juices from the pan and serve.

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