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Cod with smoky tomato lentils


Cod with smoky tomato lentils

Ingredients

2tbsp extra virgin olive oil
4 spring onions, chopped
50g (2oz) chorizo, finely chopped
1tbsp harissa
400g can chopped tomatoes with onion, garlic and herbs
2 x 400g cans brown lentils, drained and rinsed
450g jar roasted skinned red peppers, drained, rinsed and chopped
550g (1¼lb) cod fillet (if you prefer you can use pollock), cut into chunks
3tbsp freshly chopped flat-leafed parsley
Lemon wedges to serve

     


In short
Preparation time:
10 mins
Cooking time:
40 mins
Total time:
50 mins
Serves:
4 people
Course:
Main

Nutrition (per portion)
  • 400 calories
  • 12g fat (3g saturates)
  • 34g carbs

Method

1 Heat 1tbsp of the oil in a large, heavy-based pan. Add the chopped spring onions and chorizo and fry for 5min or until onions are soft. Add the harissa and cook for 1–2min, then stir in the chopped tomatoes, lentils and peppers. Bring to the boil, then leave to simmer gently, with the lid half on, for 20min.

2 Season the fish, then push the chunks down into the lentil mixture until half submerged. Cover and simmer gently for 5–6min until the cod is opaque and cooked through. Sprinkle with parsley, then spoon into warm bowls, drizzle with remaining oil and serve with the lemon wedges to squeeze over.
 


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