Roast Wild Pacific Cod on Puy Lentils by Wild Alaska Seafood

Ingredients

• 300g (10oz) butternut squash, cut into 2cm (¾ inch) cubes
• 2 carrots, sliced
• 1 red onion, sliced into wedges
• 1 leek, sliced
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 150g (6oz) puy lentils, rinsed and drained
• 2 tsp vegetable stock powder (or ½ vegetable stock cube)
• 100g (4oz) sun-blush tomatoes in olive oil, roughly chopped
• 2 x 100-150g (4-6oz) fillets wild Pacific cod