Harissa baked cod with crunchy breadcrumb topping
Dimitra's Dishes · ♥ 515 likes · 16.6K views · 67 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole bell peppers
- 1 whole red onion
- 1 whole potato
- 2 tbsp olive oil
Slice the bell peppers into strips, the red onion into half moons and the potato into really thin half moons, and divide between the pans.
- salt
- black pepper
- dried thyme
Drizzle about two tablespoons of olive oil over, season with salt, black pepper and dried thyme, and toss.
Roast in a preheated 400 degree Fahrenheit oven for about 20 to 25 minutes, until the potatoes especially are fork tender.
- 4 whole cod
Season the cod fillets with salt and pepper on both sides, ideally before the vegetables go in.
Harissa yogurt marinade and capers
- 4 tbsp yogurt
- harissa
Mix about four tablespoons of plain whole milk yogurt with the harissa in a little mixing bowl.
Set the fish with the marinade over the vegetables, two to each pan, and add a scant tablespoon of the harissa mixture over each fillet.
- 100 g Panko breadcrumbs
- 4 oz butter
- salt
- black pepper
- thyme
Mix the Panko breadcrumbs with the melted butter, a pinch of salt, black pepper and thyme, and spoon over each fillet. Leave the breadcrumbs off for gluten-free or low carb.
Bake on the centre rack at 400 degrees Fahrenheit for about 15 to 20 minutes until the panko is golden and the fish is fully cooked. Hers was ready in 15.