Crispy Harissa Cod with Lemon and Red Onion Quinoa
I'll be honest I mainly enjoy my cod battered from a fish shop and covered in salt and vinegar - I am a Yorkshireman after all! However, you can get some really great sustainable cod in supermarkets these days and it's a fantastic change to the usual salmon and sea bass found on most dinner tables up and down the country.
This recipe has hints of the Middle East in terms of flavours with harissa paste on the fish itself and plenty of herbs stirred through the quinoa. Incidentally, if you can't find quinoa, couscous is just as good - simply cook it according to packet instructions and add the extras as follows.
Crispy Harissa Cod with Lemon and Red Onion Quinoa
Serves 4
1 tbsp olive oil
1 red onion
1 garlic clove
4 tsp harissa paste
4 sustainably sourced cod fillets
40g dried breadcrumbs
2 lemons
250g quinoa
400ml hot chicken stock
Bunch fresh flat leaf parsley
Heat the oil in a large frying pan. Slice the onion, then fry for 5 minutes or until softened but not coloured. Finely chop the garlic, then add to the pan and cook for 2-3 minutes more. Season and set aside.
Meanwhile, heat the grill to medium. Spread the harissa paste on top of the fish, then sprinkle over the breadcrumbs. Finely zest the lemon, then sprinkle over the fish. Grill for 10-12 minutes until the fish is just cooked – the flesh should be opaque. If the breadcrumbs brown too soon, move the fish lower in the grill.
While the fish is cooking, put the couscous in a bowl, pour over the hot stock and cover with cling film. Leave for 5-10 minutes to absorb, then fluff with a fork.
Roughly chop the parsley and juice the lemons, then stir through the couscous with the fried onion and garlic. Taste, season and serve in bowls, topped with the fish.
This recipe has hints of the Middle East in terms of flavours with harissa paste on the fish itself and plenty of herbs stirred through the quinoa. Incidentally, if you can't find quinoa, couscous is just as good - simply cook it according to packet instructions and add the extras as follows.
Crispy Harissa Cod with Lemon and Red Onion Quinoa
Serves 4
1 tbsp olive oil
1 red onion
1 garlic clove
4 tsp harissa paste
4 sustainably sourced cod fillets
40g dried breadcrumbs
2 lemons
250g quinoa
400ml hot chicken stock
Bunch fresh flat leaf parsley
Heat the oil in a large frying pan. Slice the onion, then fry for 5 minutes or until softened but not coloured. Finely chop the garlic, then add to the pan and cook for 2-3 minutes more. Season and set aside.
Meanwhile, heat the grill to medium. Spread the harissa paste on top of the fish, then sprinkle over the breadcrumbs. Finely zest the lemon, then sprinkle over the fish. Grill for 10-12 minutes until the fish is just cooked – the flesh should be opaque. If the breadcrumbs brown too soon, move the fish lower in the grill.
While the fish is cooking, put the couscous in a bowl, pour over the hot stock and cover with cling film. Leave for 5-10 minutes to absorb, then fluff with a fork.
Roughly chop the parsley and juice the lemons, then stir through the couscous with the fried onion and garlic. Taste, season and serve in bowls, topped with the fish.
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