Loading page…

Your personal assistant for meal planning and recipe management.

Expect a reply within 2 business days.

Made with for home cooks everywhere

Harissa-crumbed fish with lentils & peppers | Daily Dine

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

dinnermain-coursesuppercodlentils💪low-calorie

0

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Nutritional Information

Calories:425 kcal

Carbohydrate:34 g

Fat:13 g

Dietary Fiber:8 g

Protein:38 g

Saturated Fat:1 g

Sodium:2 mg

Sugar:2 g

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

1/2 small pack flat-leaf parsley chopped

Instructions

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.