Chickpea & roasted parsnip curry
Parsnips work so well in this wintry vegan curry, adding flavour and texture. Serve with naans to soak up the lovely sauce
Harissa-crumbed fish with lentils & peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 x 200g pouches cooked puy lentils
- 200g jar roasted red peppersdrained and torn into chunks
- 50g black olivesfrom a jar, roughly chopped
- 1 lemonzested 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 parsleychopped
Nutrition: Per serving
- kcal425low
- 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.
