Baked cod in yogurt-harissa sauce with roasted vegetables and buttered panko topping
Dimitra's Dishes · ♥ 312 likes · 6.8K views · 8 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tsp capers
- 2 whole bell peppers
Slice the two bell peppers into strips and divide between two small pie pans.
- 1 whole potato
Slice the potato into very thin half moons so it cooks as fast as the other vegetables.
- 2 tbsp olive oil
- salt
- black pepper
- dried thyme
Drizzle the vegetables with olive oil, season with salt, black pepper and dried thyme, and toss.
- 4 whole cod filets
Season the washed, patted-dry cod fillets with salt and pepper on both sides.
- 4–5 tbsp plain whole milk yogurt
- harissa
In a small bowl mix the yogurt with harissa to make the marinade.
- 1 tbsp harissa
Coat the fish in the marinade and set two fillets over the vegetables in each pan; spoon a scant tablespoon more harissa over each fillet.
Assembling fish over the vegetables
- 1 stick salted butter
Mix the panko with the melted butter, a pinch of salt, black pepper and thyme.
Bake on the center rack at 400F for 15 to 20 minutes, until the panko is golden and the fish is cooked through; it was ready in 15 minutes.