Herby crumbed fish with spinach & yogurt lentils

Name: Herby crumbed fish with spinach & yogurt lentils
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 75 g leftover bread, whizzed into crumbs; 1 unwaxed lemon, zest, plus juice of 1/2 and wedges; ½ tsp fennel seeds; 1 tsp Cooks' Ingredients Turkish Pepper Flakes; 1 tsp leftover soft herbs (such as basil, dill, parsley, chives or coriander), finely chopped; 2½ tbsp extra virgin olive oil, more to serve (optional); 240 g packs Icelandic cod fillets; 400 g can Essential Lentils In Water, drained; 235 g pack baby spinach; 8 tbsp Essential Greek style yogurt

A simple way to elevate a cod fillet, with the added crunch of leftover bread and plenty of herbs.

5 out of 5 stars(2) Rate this recipe

Low in saturated fatHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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75g leftover bread, whizzed into crumbs
1 unwaxed lemon, zest, plus juice of 1/2 and wedges
½ tsp fennel seeds
1 tsp Cooks' Ingredients Turkish Pepper Flakes
1 tsp leftover soft herbs (such as basil, dill, parsley, chives or coriander), finely chopped
2½ tbsp extra virgin olive oil, more to serve (optional)
2 x 240g packs Icelandic cod fillets
½ x 400g can Essential Lentils In Water, drained
235g pack baby spinach
8 tbsp Essential Greek style yogurt

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.