Harissa-crumbed fish with lentils & peppers

• puy lentils↗2 x 200g pouches cooked g
• roasted red peppers↗200g jar g

  drained and torn into chunks

• black olives↗50g g

  from a jar, roughly chopped

• lemon↗1

  zested and cut into wedges

• olive or rapeseed oil↗3 tbsp tbsp
• cod fillets↗4 x 140g g

  (or another white fish)

• fresh breadcrumbs↗100g g
• harissa↗1 tbsp tbsp
• flat-leaf parsley↗½ small pack

  chopped

Step-by-step instructions

1. 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.