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Cooks' Ingredients Breadcrumbs125g
125gItem price
£1.30Price per unit
£1.04/100gA 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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