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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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
Energy | 1,757kJ/ 419kcals |
|---|---|
Fat | 16g |
Saturated Fat | 4.5g |
Carbohydrates | 26g |
Sugars | 3.3g |
Fibre | 7.6g |
Protein | 39g |
Salt | 0.7g |
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