Seafood Recipes

Harissa-crumbed fish with lentils & peppers

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

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

Directions

• 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.