Herby crumbed fish with spinach & yogurt lentils
Waitrose and Partners

Herby crumbed fish with spinach & yogurt lentils

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.

    • Serves4
    • CourseMain meal
    • Prepare15 mins
    • Cook20 mins
    • Total time35 mins

    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
    • tbsp extra virgin olive oil
    • 4 x 120g cod fillets
    • 1/2 x 400g cans Essential Lentils In Water, drained
    • 235g pack Washed Spinach
    • 8 tbsp Greek yogurt

    Method

    1. 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.

    2. 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.

    Nutritional

    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