Harissa cod heat

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

•             SERVES2

Fixings

•             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

Strategy

1.            1

Blend the yogurt and harissa glue together. Add the fish to the blend and ensure each piece is completely covered. Leave in the refrigerator.

2.            2

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.

3.            3

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.

4.            4

Microwave the grain pocket for 2 minutes and present with the fish and vegetables. Enhancement with the basil leaves.

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