Cod covered in a fiery harissa glue and barbecued with a vivid blend of veg is what’s on our menu for Easter lunch. Present with our Mediterranean grains to finish the dish.
• READY IN38 minutes
• COOKING TIME32 minutes
• PREP TIME5 minutes
• 2 tbsp yogurt
• 2 tbsp harissa glue
• 250g cod filets
• 1 red onion, cut daintily
• 3 cloves of garlic, squashed
• 3 peppers, blended hues, cut daintily
• 150g cherry tomatoes, hacked
• 2 tbsp olive oil
• 3 inlet leaves
• Mediterranean blended grain pocket
• Serve with some new basil
Blend the yogurt and harissa glue together. Add the fish to the blend and ensure each piece is completely covered. Leave in the refrigerator.
Preheat the stove to 200°C/fan 180°C/gas mark 6. In an enormous broiling dish, throw the peppers, onions and tomatoes in the garlic, oil and straight leaves. Broil for about 15mins – or until the peppers are delicate.
Settle the fish into the broiling vegetables and cook for a further 15 minutes. Include a smidgen a greater amount of the yogurt and harrisa marinade to the fish in the event that you like additional warmth.
Microwave the grain pocket for 2 minutes and present with the fish and vegetables. Enhancement with the basil leaves.