COD WITH OLIVES, SPINACH AND LENTILS

• 2 Icelandic cod fillets • 2 tbsp Essential Olive Oil • 1 echalion shallot, sliced • 1/2 x 260g Essential spinach, washed • 250g pack Merchant Gourmet French Tomatoey Puy & Green Lentils • 1/2 x 350g can Fragata Stoneless Manzanilla Olives Filled with Piquillo Pepper, • drained and sliced • Lemon wedges, to serve (optional)