Oven-baked cod with hearty lentils and spinach

Method

Rinse the lentils under running water.
Bring water to a boil and let the lentils steep, without boiling.
Drain the water and set the lentils aside.
Finely chop the parsley, grate the lemon zest, and squeeze out the lemon juice.
Mix together the parsley, lemon zest and juice, olive oil, cumin, and chili flakes.
Season the mixture with pepper and fold in the lentils.

Rinse the spinach and let the water drain off.
Coarsely chop the spinach and remove any coarse stems, and slice the garlic thinly.
Heat the olive oil and sauté the garlic over medium heat in a skillet with slightly raised sides.
Add the spinach and toss until the spinach wilts.
Season with salt and pepper to taste.

Set the oven to 200 °C.
Slice the cod into serving pieces, brush with olive oil, and season with salt and pepper.
Bake in the oven for 9-10 minutes, until the fish just begins to flake.
Serve the cod on a bed of lentils and spinach, with dressing on the side. Feel free to garnish with parsley.