Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, harissa cod on a rosti served with ratatouille. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Harissa cod on a rosti served with ratatouille is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Harissa cod on a rosti served with ratatouille is something that I have loved my whole life. They are nice and they look fantastic.
I hope you guys are hungry for some healthy but spicy today. I am keeping the dishes as light as possible and this one is certainly up the. This is the easiest dinner to prepare ever, make them up raw and freeze, so they are ready too go whenever you need them. quickest meal ever and so tasty.
To begin with this particular recipe, we must prepare a few components. You can have harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Make ready 4 cod loins
- Take Harissa spice mix
- Make ready Olive oil
- Take 1 tsp tomato paste
- Get 1 tsp garlic paste
- Take Ratatouille
- Prepare 1 red, green, yellow bell pepper
- Get 1 white onion
- Get 1 red onion
- Get 1 celery stalk
- Prepare 2 cloves garlic
- Make ready 2 aubergines
- Make ready 250 g mushrooms
- Take 2 courgettes
- Take Salt
- Get Tomato paste
- Make ready 1 white onion
- Get 1 clove garlic
- Get Salt
- Make ready 400 g plum tomatoes
- Prepare 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Get Sprig thyme
- Make ready Fresh basil
- Prepare Rosti
- Prepare 2 large peeled potatoes
- Take 1 white onion
- Get 1 tsp baking powder
- Make ready 1 egg
- Make ready Fresh sage
- Get Sprig rosemary
- Get 1 tsp salt
- Take 50 g flour
Raw fish close-up on a cutting board. An unadventurous people-pleaser and her childhood friend set off on a road-trip with the ghost of her late sister. This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright. In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables.
Instructions to make Harissa cod on a rosti served with ratatouille:
- Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
- Preheat the oven to 180’C.
- Prepare the tomato base. Fry the onion and add splash of water to soften. Add the rest of the ingredients except the wine and simmer for 20 minutes. Add the wine and stir well. Take off the heat.
- Ratatouille. Roast the diced vegetables ensuring they are still firm.
- Prepare rostis. Grate potatoes and onions and add remaining ingredients. On a medium pan spoon preferable sized portions into the pans and gently fry on both sides. Once they are shaped they can be deep fried on 170’C until golden.
- Bake the cod until it flakes. Fry rostis and combine the ratatouille with the tomato base. Serve with fresh herbs and a good glass of wine.
Serve alongside any chicken, slow-cooked lamb or with a selection of vegetables and legumes. Long baby carrots look lovely here, as ever, but if you Add the carrots, mix well, then spread out on a large parchment-lined baking tray: you don't want to overcrowd the carrots, so use two trays if you need to. Harissa adds a wonderful smoky spice to the delicate flavour of white fish in this dish while the bulgur topping adds a healthy crunch. This smoky cod dish makes a great midweek meal - it's quick, low calorie and made in just one pan, which saves on washing up. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish.
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