Harissa crumbed fish with lentils peppers

Ingredients

• 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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