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; 100g fresh breadcrumbs; 1 tbsp harissa; ½ small pack flat-leaf parsley, chopped

30 min

Prep15 min

Cook15 min

Total30 min

Good Food team

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
100g fresh breadcrumbs
1 tbsp harissa
½ small pack flat-leaf parsley, chopped

Instructions

1 steps

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.

12 min

Progress

0 / 1 steps