Herby crumbed fish with spinach & yogurt lentils

Preheat the oven to 200°C, gas mark 6. In a medium bowl, mix the breadcrumbs, lemon zest, fennel, pepper flakes, two-thirds 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 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 into 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, then season and squeeze in the juice of ½ the lemon. Divide the fish and lentil mixture between 4 plates. Serve with a lemon wedge and a drizzle more oil, if liked.