Harissa-crumbed fish with lentils & peppers

cod crumbed fish easy weeknight dinner fibre harissa lentils low calorie midweek meals olives peppers quick fish

N/A

Source

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

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.