Grilled Cod With Sage, Lentils, And Roasted Bell Pepper

Lentils combined with preserved limes and roasted bell pepper make a delicious base to this easy fish dish.

Serves 2


2 cod fillets (approximately 5 ounces each)

½ tablespoon olive oil

1 tablespoon olive oil, extra

juice of ½ lemon

1 tablespoon capers, rinsed and drained

½ bunch sage leaves

1 can lentils, drained and rinsed

2 preserved limes, flesh scraped and discarded, rind finely chopped

1 prepared roasted bell pepper, sliced


  1. Preheat the oven to 35O°F.
  2. Wipe the fish with a damp cloth.
  3. Make a few incisions across the thickest part of the fillets and brush with ½ tablespoon olive oil and lemon juice.
  4. Heat the extra olive oil until hot but not smoking and add the capers and sage leaves. Cook until they’re crispy.
  5. Remove from the oil and lay them out on absorbent paper towel to drain them of excess oil.
  6. Heat a grill pan and sear the fish for 2 minutes on each side, then transfer the fish to a baking tray and cook in the oven for 15 to 20 minutes to cook through.
  7. While the fish is cooking, heat the lentils in a pan and stir through the preserved limes and bell pepper.
  8. When the fish is cooked, sprinkle the capers and sage through the lentils.
  9. Serve fish on top of the lentils with an accompanying green salad.