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Nutrition: Per serving

  • kcal425
    low
  • fat13g
  • saturates1g
  • carbs34g
  • sugars2g
  • fibre8g
  • protein38g
  • salt2g

Method

  • step 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.

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (28)

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Overall rating

A star rating of 4.7 out of 5.68 ratings

amoore3981102

question

Could you batch cook and reheat this?

sabrina.gemperle45772

tip

This was very yummy but next time I’d add abit of vegetable stock to the lentils and peppers and roast them alone for about 10 minutes

sly242

Really tasty. I added roasted courgettes, tomatoes and onions to the lentils. No harissa in the cupboard so used chilli red pesto instead.

rmg6g9wwvj21889

So basically did your own recipe lol

JMMolyneux

I wasn’t actually looking forward to eating this but surprisingly enjoyed it 😂 I used green olives, not black and did new potatoes on the side. Would do again 👍

thethesp

Excellent, easy and delicious. I found the cooking time to be slightly too little but no problem, just adjusted accordingly. I halved the recipe as there were just two of us. Worked great. Will definitely make again

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