Cod with Puy Lentils and Salsa Verde

• For the lentils: 300g puy lentils
• 2 bay leaves
• 1 medium onion, halved
• 2 carrots, halved
• 2 celery sticks
• 2 tbsp olive oil
• 2 tsp Dijon mustard
• 2 tsp red wine vinegar (or sherry vinegar)
• Salt & pepper
• For the cod: 4 fresh cod fillets (150–180g each)
• Olive oil
• For the salsa verde: Large bunch flat-leaf parsley
• Small bunch basil
• Small bunch of mint
• 2 cloves garlic
• 2 tsp capers
• 4 anchovy fillets (optional, adds depth)
• 4–6 tbsp extra virgin olive oil
• Juice of 1 lemon
• For the garnish: 4 tbsp SUCSEED Focus

Cook the lentils

• Rinse puy lentils, then simmer with bay leaves, onion, carrots, and celery until just tender (20–25 mins).
• Drain, discard veg, and season.
• Toss with olive oil, Dijon, vinegar, salt, and pepper.

Make the salsa verde

• Blitz or finely chop parsley, basil, mint, garlic, capers, anchovies (if using), Dijon, olive oil, and lemon juice until loose and spoonable.
• Taste and adjust seasoning.

Cook the cod

• Season, drizzle with olive oil and bake in a preheated oven at 200°C (180°C fan) for 12–15 minutes, until cod is cooked through and flaky.

Assemble the Cod and Puy lentils

• Spoon lentils onto warm plates, top with cod, drizzle with salsa verde, and finish with a sprinkle of SUCSEED Focus for crunch and nutrients.