Cod with smoky tomato lentils

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

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

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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