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.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe