Quick family recipe for 4 people, takes only 15 mins; recipe has puy lentils, roasted red peppers, black olives, lemon, rapeseed oil, cod fillets, breadcrumbs, harissa and flat-leaf parsley.
Harissa-crumbed fish with lentils & peppers
Course: Quick family
Servings
4
servings
Prep time
15 mins
Ingredients
- Flat Leaf Parsley: 1/2 small pack flat-leaf parsley, chopped
- Lemon: 1 lemon, zested and cut into wedges
- Puy Lentils: 2 x 200g pouches cooked Puy lentils
- Rapeseed Oil: 3 tbsp olive or rapeseed oil
- Harissa: 1 tbsp harissa
- Roasted Red Peppers: 200g jar roasted red peppers, drained and torn into chunks
- Breadcrumbs: 100g fresh breadcrumbs
- Black Olives: 50g black olives, from a jar, roughly chopped
- Cod Fillets: 4 x 140g cod fillets (or another white fish)
Directions
- Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in aroasting 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.
