Daily Mirror - - CAR­TOONS -

2 x 200g pouches cooked puy lentils

200g jar roasted red pep­pers, drained and torn into chunks 50g black olives, from a jar, roughly chopped

1 lemon, zested 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 pars­ley, chopped 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.

MON­DAY’S RECIPE: BEAN & HAL­LOUMI STEW Recipe of the day brought to you in as­so­ci­a­tion with BBC Good Food Mag­a­zine. Sub­scribe to­day and get your first five is­sues for £5 (di­rect debit). Visit BUYSUBSCRI­PTIONS.COM/GFMIRROR3M

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