Harissa is an aromatic chilli paste. It’s widely used in North Africa and the Middle East and here it’s used to marinate the fish. The lemon adds a tangy kick and balances out the harissa. Served alongside fluffy couscous and root veg, this is a filling and nourishing meal.
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
frozen cod fillets 320 g
harissa paste 4 tbsp
lemon 1 (juice)
red onion 2 (sliced)
radish 200 g (sliced)
carrot 500 g (sliced)
couscous 240 g
garlic cloves 2 (crushed)
fresh mint 30 g (leaves picked)
Greek yoghurt 4 tbsp
vegetable stock cube 1
olive oil 45 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.Defrost the cod if it is frozen.
Crush the garlic cloves. Slice the carrots and red onion into wedges. Juice the lemon.
Mix together the olive oil, half the harissa paste, the garlic and half the lemon juice, with a pinch of salt and pepper. Spread half the mixture on the cod and set aside to marinate.
Toss the carrots and red onion in the remaining harissa mixture and transfer to a roasting tray. Roast for 15 minutes, stirring and turning halfway through. Add the radishes to the tray and roast for 10 minutes.
Place the marinated cod on top of the roast veg and cook for 15 minutes, until the cod is cooked through.
Make up the vegetable stock cube with 125ml boiling water per serving. Remove the tray from the oven. Place the cod fillets and roasted veg on a separate platter and keep them warm.
Add the couscous to the roasting tray, stirring to coat in the roasting juices. Pour over the very hot stock, briefly stir, then cover with foil. Leave for 5 minutes. Run a fork through the couscous and lightly mix in the roasted veg and remaining lemon juice.
Scatter over the mint leaves and drizzle with the Greek yoghurt and a little extra harissa paste if you like. Enjoy!
