Harissa-crumbed fish with lentils & peppers

A quick to prepare mid-week meal with lovely smoky flavours.

Serve with green vegetables to increase fibre

Cooking time 25 mins

Serves: 4    Carbs: 34
Cals: 424        Sugars: 2
Fats: 13         Fibre: 8
Saturates: 1      Protein: 38

Ingredients

Method

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

2 tbsp olive oil

4 x 140g cod fillets (or other white fish)

100g fresh breadcrumbs

1 tbsp harissa paste

½ small pack flat-leaf parsley, chopped

Heat oven to 200C/180C fan/gas 6.
Mix the lentils, peppers, olives, lemon zest, 3/4 tbsp oil and some seasoning in a roasting dish.
Put the fish fillets on top.
Mix breadcrumbs, harissa & the remaining oil and put a few spoonfuls on top of each piece of fish.
Bake for 20-25 mins (depending on thickness of fish) until the fish is cooked, the topping is crispy and the lentils are hot.
Scatter with the parsley and squeeze over the lemon wedges.