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

Harissa-crumbed fish with lentils & peppers

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(1 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4

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 

Nutrition and extra info

Nutrition: Per serving

  • kcal425
  • fat13g
  • saturates1g
  • carbs34g
  • sugars2g
  • fibre8g
  • protein38g
  • salt2g
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  • 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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 x 140g cod fillets (or another white fish)
  • 100g fresh breadcrumbs
  • 1 tbsp harissa



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • ½ small pack flat-leaf parsley, chopped


  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.

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Comments, questions and tips

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11th Nov, 2018
Made this for family meal. I roasted my own peppers as I didn't have jar and added some Parmesan cheese to the topping. Also used frozen bassa fillets from Iceland that kept the cost down.
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