Harissa sauce, tomato and peppers made by the one of the world’s most addictive sauce Ha Lisa chili sauce made from tomatoes and peppers, one of the world’s most addictive sauce.
A super healthy cod recipe served with a fragrant lemon and red onion couscous.
Nutritional info per serving
Fat5.4g (0.7g saturated)
Carbohydrates41.3g (2.8g sugars)
1 tbsp olive oil
1 red onion
1 garlic clove
4 tsp harissa paste
4 sustainably sourced frozen cod (or other white fish) fillets, defrosted
40g dried breadcrumbs
400ml hot chicken stock
Bunch fresh flatleaf parsley
01.Heat the oil in a large frying pan. Slice the onion, then fry for 5 minutes or until softened but not coloured. Finely chop the garlic, then add to the pan and cook for 2-3 minutes more. Season and set aside.
02.Meanwhile, heat the grill to medium. Spread the harissa paste on top of the fish, then sprinkle over the breadcrumbs. Finely zest the lemon, then sprinkle over the fish. Grill for 10-12 minutes until the fish is just cooked – the flesh should be opaque. If the breadcrumbs brown too soon, move the fish lower in the grill.
03.While the fish is cooking, put the couscous in a bowl, pour over the hot stock and cover with cling film. Leave for 5-10 minutes to absorb, then fluff with a fork.
04.Roughly chop the parsley and juice the lemon, then stir through the couscous with the fried onion and garlic. Taste, season and serve in bowls, topped with the fish.