Harissa-Crumbed Fish with Lentils and Peppers

by BBC Good Food

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.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 200C/180C fan/gas 6.

Step 2

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.

Step 3

Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot.

Step 4

Scatter with the parsley and squeeze over the lemon wedges.

  • Ingredients
  • Based on 4 servings
  • 4 x 140g Cod Fillets, (or another white fish) 2x Sainsbury's MSC Cod Loins, Taste the Difference (approx. 300g)
  • 50g Black Olives, roughly chopped 1x Sainsbury's Pitted Black Olives 340g (150g*)
  • 100g Fresh Breadcrumbs 1x Sainsbury's Natural Fine Breadcrumbs 230g
  • 1 Lemon, zested and cut into wedges 1x Sainsbury's Lemons
  • 1 tbsp Harissa 1x Sainsbury's Harissa Paste, Inspired to Cook 90g
  • 200g jar Roasted Red Peppers, drained and torn into chunks 1x Karyatis Roasted Red Peppers 450g (350g*)
  • 400g cooked Puy Lentils 2x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g
  • 3 tbsp Olive Or Rapeseed Oil 1x Sainsbury's Olive Oil 500ml
  • 0.5 small pack Flat Leaf Parsley, chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
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