HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS

Harissa-crumbed fish with lentils & peppers image

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

Provided by Cassie Best

Categories Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium