I’m going to put it out there: This is one of my all-time favorite meals, especially for entertaining. When I make this for friends, they give rave reviews—and they don’t even know it’s got a super-satiating 50 g of protein and 13 g of fiber. MORE: The 10 Healthiest Fish on the Planet Prep Time: 5 minutesTotal Time: 1 hour 20 minutesServes 2 2 blue-eye cod fillets (about 7 oz each) 1 tsp harissa paste ½ c green lentils ½ c walnuts 1 Tbsp coconut oil ½ Tbsp honey 1 red bell pepper ¼ preserved lemon ½ c mint, finely sliced 1 sm red onion, finely sliced 3 Tbsp yogurt

  1. Heat oven to 325°F.2. Rub harissa on fillets, cover, refrigerate 30 minutes. Place lentils in large bowl and cover with water to soak.3. Place walnuts in small bowl with oil, honey, and a pinch of salt. Mix well and transfer to a parchment-lined baking pan and roast until golden, about 25 minutes. Remove from oven and set aside to cool.4. Place whole pepper over direct heat on range. Keep turning with tongs until most of skin is blackened. Transfer to bowl and cover with plastic wrap.5. Increase oven temperature to 350°F. Place fish in baking pan and cook until just cooked through, about 15 minutes.6. Rinse and drain lentils and transfer to saucepan. Cover with water, bring to a boil, reduce heat to low, cover, and cook 15 minutes.7. Remove blackened skin from pepper and slice into thin strips, discarding stem and white parts.8. Discard flesh from preserved lemon and mince peel. Add to a large bowl along with cooked lentils, mint, walnuts, and bell pepper. Toss to combine. Serve with fish and garnish with yogurt. NUTRITION (per serving) 572 cal, 50 g pro, 38 g carb, 13 g fiber, 12 g sugars, 26 g fat, 9 g sat fat, 130 mg sodium