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
Method
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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.