Harissa-crumbed fish with lentils & peppers
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Harissa-crumbed fish with lentils & peppers

By Cassie Best

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

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 425
  • fat 13g
  • saturates 1g
  • carbs 34g
  • sugars 2g
  • fibre 8g
  • protein 38g
  • salt 2g

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

  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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