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

Harissa-crumbed fish with lentils & peppers

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Rating: 5 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: Per serving
HighlightNutrientUnit
low inkcal425
fat13g
saturates1g
carbs34g
sugars2g
fibre8g
protein38g
salt2g
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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

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.

Goes well with

Recipe from November 2018, November 2018

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Overall rating

Rating: 5 out of 5.34 ratings
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