Harissa crumbed cod
90 g, wholemeal
1 zest(s) of 1
4 fillet(s), medium
300 g, trimmed
200 g, trimmed and thinly sliced
Extra Virgin Olive Oil
Lemon Juice, Fresh
½ teaspoons, level
- Preheat the oven to 200°C, fan 180°C, gas mark 6, and line a baking tray with baking paper. In a bowl, mix the breadcrumbs with the harissa, lemon zest and parsley, and season well with salt and freshly ground black pepper.
- Put the fish on the prepared baking tray and press the breadcrumb mixture onto each fillet. Bake for 15 minutes until the fish is opaque.
- Meanwhile, bring a small pan of water to the boil and cook the beans for 2–3 minutes. Drain and immediately refresh under cold running water. Drain well and transfer to a medium bowl. Add the radishes. Whisk together the oil, lemon juice and sumac until combined. Season and drizzle over the salad. Toss to combine.
- Serve the salad with the crumbed fish.