Harissa crumbed cod
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This crumbed cod dish has a lovely spicy kick
Ingredients
Breadcrumbs, fresh
90 g, wholemeal
Harissa paste
1½ tablespoon(s)
Lemon
1 zest(s) of 1
Parsley, fresh
1 tablespoon(s)
Cod, raw
4 fillet(s), medium
Green Beans
300 g, trimmed
Radish
200 g, trimmed and thinly sliced
Extra virgin olive oil
1 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Sumac
½ teaspoon(s), level
Instructions
1
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.
2
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.
3
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.
4
Serve the salad with the crumbed fish.
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