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Harissa-crumbed fish with lentils & peppers

Harissa-crumbed fish with lentils, olives & peppers served on a plate

Harissa-crumbed fish with lentils & peppers

Name: Harissa-crumbed fish with lentils & peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 200g pouches cooked puy lentils; 200g jar roasted red peppers drained and torn into chunks; 50g black olives from a jar, roughly chopped; 1 lemon zested and cut into wedges; 3 tbsp olive or rapeseed oil; 4 x 140g cod fillets (or another white fish); 100g fresh breadcrumbs; 1 tbsp harissa; ½ small pack flat-leaf parsley chopped

Cassie Best

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.7 out of 5.86 ratingsRate

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This smoky cod dish makes a great midweek meal – it's quick, low calorie and made in just one pan, which saves on washing up

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Ingredients

Nutrition

Units:

MetricUS

2 x 200g pouches cooked puy lentils
200g jar roasted red peppers

drained and torn into chunks
50g black olives

from a jar, roughly chopped
1 lemon

zested and cut into wedges
3 tbsp olive or rapeseed oil
4 x 140g cod fillets

(or another white fish)
100g fresh breadcrumbs
1 tbsp harissa
½ small pack flat-leaf parsley

chopped

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Nutrition: Per serving

kcal425

low
fat13g
saturates1g
carbs34g
sugars2g
fibre8g
protein38g
salt2g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.

Recipe from Good Food magazine, November 2018

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A star rating of 4.7 out of 5.86 ratings

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