Herby crumbed fish with spinach & yogurt lentils

Name: Herby crumbed fish with spinach & yogurt lentils
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 75 g Cooks' Ingredients Breadcrumbs; 1 unwaxed lemon, zest of all, juice of ½ , the rest in wedges; ½ tsp fennel seeds; 1 tsp pul biber; About 30g leftover soft herbs (such as basil, dill, parsley or chives), finely chopped; 2½ tbsp extra virgin olive oil; 120 g cod fillets; 400 g cans Essential Lentils In Water, drained; 235 g pack Washed Spinach; 8 tbsp Greek yogurt

A topping of herbs and breadcrumbs adds instant crunch here. You could also use 2 slices of whizzed up leftover bread. Keep any surplus to sprinkle over pasta bakes.

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

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Ingredients

75g Cooks' Ingredients Breadcrumbs
1 unwaxed lemon, zest of all, juice of ½ , the rest in wedges
½ tsp fennel seeds
1 tsp pul biber
About 30g leftover soft herbs (such as basil, dill, parsley or chives), finely chopped
2½ tbsp extra virgin olive oil
4 x 120g cod fillets
½ x 400g cans Essential Lentils In Water, drained
235g pack Washed Spinach
8 tbsp Greek yogurt

Method

Preheat the oven to 200°C, gas mark 6. In a medium bowl, mix together the breadcrumbs, lemon zest, fennel seeds, pul biber, ⅔ of the herbs and 1½ tbsp oil; season. Line a roasting tin with baking parchment and sit the fish on top; brush over the remaining 1 tbsp oil and carefully divide the crumb mixture over the fillets. Roast for 14-16 minutes, until the fish is opaque and flakes easily.
Meanwhile, put the lentils, in a large saucepan over a medium heat and cook for a few minutes, until piping hot. Add the spinach (you may need to do this in batches) and cook until wilted. Stir through 4 tbsp yogurt and the remaining herbs, season, then squeeze in the lemon juice to taste. Divide the fish and lentil mixture between 4 plates. Serve with a wedge of lemon.