Baked Cod with Vegetables and Harissa Tomato Sauce

Mon, 7 October 2019

 

Baked cod in vegetables & harissa tomato sauce with a tomato tapenade crust.

• 200g of chopped tomatoes 
• 2 tbsp harissa paste
• 250g Irish fresh cod fillets
• 1 red onion, sliced thinly
• 3 cloves of garlic, crushed
• 3 peppers, mixed colours, sliced thinly
• 1 tub of “Harvest Moon” Semi-Sun Dried Tomato tapenade 
• 150g cherry tomatoes, chopped in half 
• 2 tbsp olive oil
• 3 bay leaves
• Mediterranean mixed grain pouch
• Serve with some fresh basil

 

Method:

Mix the chopped tomato and harissa paste together. Add the fish to the mixture and make sure each piece is fully coated. Leave in the fridge.

Preheat the oven to 200°C/fan 180°C In a large roasting dish, toss the peppers, onions and tomatoes in the garlic, oil and bay leaves. Roast for about 15mins – or until the peppers are soft.

Nestle the fish into the roasting vegetables and spread the Harvest Moon Semi-Sun-dried Tomato Tapenade on top & cook for a further 15 minutes. Add a bit more of the tomato and harrisa marinade to the fish if you like extra heat, 

Cook rice as normal, serve with the fish and vegetables, Garnish with the basil leaves.