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Harissa-Crumbed Fish with Lentils & Peppers
  • 2 x 200g pouches cooked puy lentils
  • 200g jar roasted red peppers , drained and torn into chunks
  • 50g black olives , from a jar, roughly chopped
  • 1 lemon , zested and cut into wedges
  • 3 tbsp olive or rapeseed oil
  • 4 x 140g cod fillets (or another white fish)
  • 100g fresh breadcrumbs
  • 1 tbsp harissa
  • ½ small pack flat-leaf parsley , chopped
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