Harissa cod bake

• servings: 4 servings
• active time: 5 minutes
• total time: 38 minutes

Ingredients

2 tbsp yogurt

2 tbsp harissa paste

250g cod fillets

1 red onion, sliced thinly

3 cloves of garlic, crushed

3 peppers, mixed colours, sliced thinly

150g cherry tomatoes, chopped

2 tbsp olive oil

3 bay leaves

Mediterranean mixed grain pouch

Serve with some fresh basil

Directions

Mix the yogurt 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/gas mark 6. 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 cook for a further 15 minutes. Add a bit more of the yogurt and harrisa marinade to the fish if you like extra heat.

Microwave the grain pouch for 2 minutes and serve with the fish and vegetables. Garnish with the basil leaves.

Nutrition

• Calories: 540kcal
• Total Fat: 18.0g
• Saturated Fat: 3.2g
• Sodium: 0.0g
• Total Carbohydrate: 44.0g
• Dietary Fiber: 18.0g
• Total Sugars: 23.0g
• Protein: 40.0g