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Ingredients
Method
- 400g cooked puy lentils
- 200g roasted red capsicums from a jar, chopped
- 50g chopped black olives
- 1 lemon, zested and cut into wedges
- 3 tbsp olive oil
- 4 x 150g firm white fish fillets
- 100g fresh white breadcrumbs
- 1 tbsp harissa
- Chopped parsley
- Preheat the oven to 200C. Mix the capsicums with the lentils, olives, lemon zest, some seasoning and about 2 tbsp of oil, and tip into a roasting tin. Top with the fish fillets.
- Mix the breadcrumbs with the harissa and remaining oil, then spoon onto each piece of fish. Bake for 15 mins or until the fish is cooked through, then scatter with parsley and serve with lemon wedges for squeezing over.
15 mins
4 serving
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