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
• 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
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.
