cooco logo
Search icon
Notification icon
Herby crumbed fish with spinach & yogurt lentils

Herby crumbed fish with spinach & yogurt lentils

By Sarah Lee
15’ Prep time
20’ Cook time
35’ Total time
419 Calories
4 Serving

Summary

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.
Sarah Lee 0 Followers

Step by Step

Check circle icon

Step 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.
Check circle icon

Step 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.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    2.5 tbsp
  • Fennel seeds
    Fennel seeds
    0.5 tsp
  • Greek yogurt
    Greek yogurt
    8 tbsp
  • Cod fillets
    Cod fillets
    120 grams
  • Pul biber
    Pul biber
    1 tsp
  • Cooks' ingredients breadcrumbs
    Cooks' ingredients breadcrumbs
    75 grams
  • Pack washed spinach
    Pack washed spinach
    235 grams
  • Cans essential lentils in water, drained
    Cans essential lentils in water, drained
    400 grams
User Avatar Cooco Assistant

Press Start button to talk to assistant