Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, harissa cod on a rosti served with ratatouille. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Harissa cod on a rosti served with ratatouille is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Harissa cod on a rosti served with ratatouille is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Make ready 4 cod loins
- Get Harissa spice mix
- Make ready Olive oil
- Make ready 1 tsp tomato paste
- Get 1 tsp garlic paste
- Take Ratatouille
- Take 1 red, green, yellow bell pepper
- Make ready 1 white onion
- Make ready 1 red onion
- Prepare 1 celery stalk
- Make ready 2 cloves garlic
- Prepare 2 aubergines
- Get 250 g mushrooms
- Take 2 courgettes
- Take Salt
- Take Tomato paste
- Prepare 1 white onion
- Prepare 1 clove garlic
- Take Salt
- Get 400 g plum tomatoes
- Take 250 ml Cabernet Sauvignon
- Take 50 g sugar
- Make ready Sprig thyme
- Take Fresh basil
- Make ready Rosti
- Get 2 large peeled potatoes
- Take 1 white onion
- Prepare 1 tsp baking powder
- Make ready 1 egg
- Make ready Fresh sage
- Make ready Sprig rosemary
- Prepare 1 tsp salt
- Get 50 g flour
The cod is cooked through when the flesh is opaque. I hope you guys are hungry for some healthy but spicy today. I am keeping the dishes as light as possible and this one is certainly up the. Try our cod fritters for a Persian take on easy cod fish cakes.
Steps to make Harissa cod on a rosti served with ratatouille:
- Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
- Preheat the oven to 180’C.
- 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.
- Ratatouille. Roast the diced vegetables ensuring they are still firm.
- 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.
- 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.
I am keeping the dishes as light as possible and this one is certainly up the. Try our cod fritters for a Persian take on easy cod fish cakes. Add the bulgur wheat, spring onions, pine nuts, two heaped tablespoons of coriander and lemon juice (reserve a little lemon juice to serve). Season with lots of black pepper and toss lightly. Harissa is typically made with hot chiles and served with couscous.
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