Harissa-crumbed Fish with Lentils & Peppers

Per Serving: 457kcal P: 29g C: 41g F: 17g

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

2. Mix the lentils, peppers, olives, lemon zest, and some seasoning in a roasting tin.

3. Top with the fish fillets.

4. Mix the breadcrumbs, harissa and 1 TSP Olive oil and put a few spoonfuls on top of each piece of fish. Pat it in.

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

6. Scatter with the parsley .

7. Serve with a side salad and lemon wedges.

1 x 200g Pre Cooked Lentils

96g Roasted Red Peppers (Drained & torn/cut into chunks)

25g Black Olives (Roughly chopped)

1/2 lemon (Zested and cut into wedges)

1 TSP Olive Oil

2 x 140g Cod Fillets

25g Breadcrumbs

10g Harissa Paste

A few sprigs of fresh Chopped Parsley