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See recipes for Harissa cod on a rosti served with ratatouille too. Add the garlic and fry for a further min. Stir in the vinegar, harissa (to taste) and sugar, then tip in the tomatoes, chickpeas and half the basil.

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Ingredients for Harissa cod on a rosti served with ratatouille:

1. Give 4 for cod loins
2. Take - Harissa spice mix
3. Give of Olive oil
4. Get 1 tsp - tomato paste
5. You need 1 tsp of garlic paste
6. Provide - Ratatouille
7. Make ready 1 for red, green, yellow bell pepper
8. Provide 1 white onion
9. Make ready 1 - red onion
10. Take 1 - celery stalk
11. Take 2 cloves garlic
12. Require 2 of aubergines
13. Need 250 g of mushrooms
14. Take 2 of courgettes
15. Make ready - Salt
16. Require for Tomato paste
17. You need 1 of white onion
18. Get 1 clove of garlic
19. Make ready of Salt
20. Require 400 g of plum tomatoes
21. Require 250 ml of Cabernet Sauvignon
22. Provide 50 g for sugar
23. Get Sprig of thyme
24. Prepare for Fresh basil
25. Require Rosti
26. Prepare 2 for large peeled potatoes
27. Prepare 1 of white onion
28. Require 1 tsp - baking powder
29. Take 1 egg
30. Give for Fresh sage
31. You need Sprig - rosemary
32. Need 1 tsp - salt
33. Provide 50 g - flour

Wrap slices of pancetta around each cod loin so that the ends are underneath. Place in a non-stick roasting tin and drizzle with the lemon infused olive oil. Try mixing harissa paste into quinoa, rice, farro or any other grains. Serve these grains or couscous with salmon and a side of zaalouk.

Harissa cod on a rosti served with ratatouille how to cook:

1. Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
2. Preheat the oven to 180’C.
3. Prepare the tomato base. Fry the onion and add splash of water to soften. Add the rest of the ingredients except the wine and simmer for 20 minutes. Add the wine and stir well. Take off the heat.
4. Ratatouille. Roast the diced vegetables ensuring they are still firm.
5. Prepare rostis. Grate potatoes and onions and add remaining ingredients. On a medium pan spoon preferable sized portions into the pans and gently fry on both sides. Once they are shaped they can be deep fried on 170’C until golden.
7. Bake the cod until it flakes. Fry rostis and combine the ratatouille with the tomato base. Serve with fresh herbs and a good glass of wine.

If you are using Mina harissa - just drizzle your vegetables with olive oil and sprinkle with salt before roasting. Harissa is versatile stuff, on the order of ketchup and sriracha. Like both of those condiments, it's magical with eggs, especially fried ones with crisp, lacy whites. My Sephardic Jewish in-laws serve it with poached salmon; if they were the grilling types, they'd keep it around for grilled kebabs as well. Add bell peppers, onions and eggplant back into the pan with italian squash.

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