Pancetta-wrapped cod with tomatoes & lentils
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cod fillets wrapped in pancetta and roasted atop a bed of lentils with leeks, carrots, and celery, finished with cherry tomatoes and herbs. Elegant enough for dinner guests, straightforward enough for weeknight cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- For the lentils
- 2 tbsp olive oil
- 1 large leek (finely diced)
- 2 large carrots (peeled and finely diced)
- 2 sticks celery (finely diced)
- 1 tsp minced garlic
- 300 g | 10 1/2 oz brown or Puy lentils (well rinsed)
- 600 ml | 2 1/2 cups hot chicken or vegetable stock
- <br>
- For the cod
- 4 cod loin fillets
- about 20 slices pancetta
- you might need more depending on size of the fish
- 200 g | 7oz cherry tomatoes
- handful fresh basil leaves
- salt and pepper to season
- olive oil to drizzle
- fresh oregano (or thyme or basil to garnish)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2336mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2111mg
- Calcium
- 108mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.