Baked Cod with Oranges and Rose Harissa
Bring bold flavours and vibrant colours to your table with this Baked Cod with Oranges and Rose Harissa. This dish is a perfect balance of sweet, smoky, and zesty notes, combining tender roasted cod with the richness of Opies Sliced Oranges and the gentle heat of rose harissa.
Method
1. Preheat the oven to 210°C (fan 190°C) / Gas 5.2. Prepare the couscous: Place the couscous in a bowl, pour over the hot vegetable stock, cover with cling film, and leave to steam for 10 minutes.
3. Roast the vegetables and cod: Toss the red onion, peppers, and Opies Black Stoneless Olives with olive oil and spread them onto a baking tray. Place the cod fillets on top, spread each fillet with rose harissa, and top with two Opies Orange slices.
4. Bake for 12-15 minutes, until the cod is cooked through and flakes easily.
5. Finish the couscous: Fluff the grains with a fork, then stir in the parsley, lemon zest, cherry tomatoes, and extra virgin olive oil.
6. Serve: Divide the couscous onto plates, top with the harissa-roasted cod and vegetables.
Ingredients
For the Cod:
• 4 cod fillets (approx. 175g each), skin off
• 2 tsp rose harissa paste
• 8 slices Opies Sliced Oranges
• 1 small red onion, sliced
• 1 yellow pepper, cut into strips
• 1 orange pepper, cut into strips
• Small handful Opies Black Stoneless Olives
• 1 tbsp olive oil
For the Couscous:
• 250g couscous
• 400ml hot vegetable stock (made from a stock cube)
• 2 tbsp chopped flat-leaf parsley
• Zest of 1 lemon
• 8 cherry tomatoes, chopped
• 1 tbsp extra virgin olive oil
