Name: Harissa crumbed cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 90 g Breadcrumbs, fresh; 1.5 tablespoons Bart Harissa Paste; 1 zest(s) of 1 Lemon(s); 1 tablespoons Parsley, fresh; 4 fillet(s), medium Cod, raw; 300 g Green Beans trimmed; 200 g Radish trimmed and thinly sliced; 1 tablespoons Olive Oil; 30 ml Lemon Juice, Fresh; 0.5 teaspoons Tesco Ingredients Ground Sumac

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Ingredients

Breadcrumbs, fresh

90 g

Bart Harissa Paste

1½ tablespoons

Lemon(s)

1 zest(s) of 1

Parsley, fresh

1 tablespoons

Cod, raw

4 fillet(s), medium

Green Beans

300 g, trimmed

Radish

200 g, trimmed and thinly sliced

Olive Oil

1 tablespoons

Lemon Juice, Fresh

30 ml

Tesco Ingredients Ground Sumac

½ teaspoons

Instructions

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.

Harissa crumbed cod

Ingredients

Instructions

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