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
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

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Cassie Best

cassie best cod fibre

Harissa-crumbed fish with lentils & peppers

Ingredients

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2 x 200 grams pouches cooked puy lentils200 grams jar roasted red peppers, drained and torn into chunks50 grams black olives, from a jar, roughly chopped1 lemon, zested and cut into wedges3 tbsp olive or rapeseed oil4 x 140 grams cod fillets(or another white fish)100 grams fresh breadcrumbs1 tbsp harissa½ small pack flat-leaf parsley, chopped

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Instructions

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Heat oven to 200C/180C fan/gas 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.