© J Sainsbury plc 2020
Harissa cod bake
Cod smothered in a spicy harissa paste and grilled with a colourful mix of veg is what’s on our menu for Easter lunch. Serve with our Mediterranean grains to complete the dish.
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Ready in 38 minutes
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Cooking time 32 minutes
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Prep time 5 minutes
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Serves 2
Two of your 5 a day
Ingredients
- 2 tbsp yogurt
- 2 tbsp harissa paste
- 250g cod fillets
- 1 red onion, sliced thinly
- 3 cloves of garlic, crushed
- 3 peppers, mixed colours, sliced thinly
- 150g cherry tomatoes, chopped
- 2 tbsp olive oil
- 3 bay leaves
- Mediterranean mixed grain pouch
- Serve with some fresh basil
Method
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1
Mix the yogurt and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.
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2
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.
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3
Nestle the fish into the roasting vegetables and cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.
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4
Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.
