Harissa-Crumbed Fish with Lentils and Peppers
15m
prep time
30m
total time
Easy
level
9
ingredients
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) 2 x Sainsbury's MSC Cod Loins, Taste the Difference (approx. 300g) -
0.5 small pack Flat Leaf Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
50g Black Olives, roughly chopped 1 x Sainsbury's Pitted Black Olives 340g (150g*) -
100g Fresh Breadcrumbs 1 x Sainsbury's Natural Fine Breadcrumbs 230g -
1 Lemon, zested and cut into wedges 1 x Sainsbury's Lemons -
1 tbsp Harissa 1 x Sainsbury's Harissa Paste, Inspired to Cook 90g -
3 tbsp Olive Or Rapeseed Oil 1 x Sainsbury's Olive Oil 500ml -
400g cooked Puy Lentils 2 x Merchant Gourmet Puy Lentils & French Green Lentils Simply Cooked 250g -
200g jar Roasted Red Peppers, drained and torn into chunks 1 x Karyatis Roasted Red Peppers 450g (350g*)
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