There’s so much flavor in this Baked Cod Harissa. The yogurt and harissa sauce goes so well with the cod and the roasted veggies. Perfect for date night or for a quick family dinner!
More Fish Recipes:
- Cod in a Lemon Butter Sauce in 30 Mins!
- Cod Fish Stew
- Greek Fisherman’s Soup: Kakavia
- Roasted Salmon & Green Beans
Serve this with:
- Fasolada in 30 Minutes: Express Greek White Bean Soup
- Maroulosalata: Greek Lettuce Salad
- Mediterranean Green Bean Salad
- Greek Lentil Tabbouleh Salad
- Greek Black-Eyed Peas Salad
watch the video:
- 4 cod fillets
- 4 tablespoons plain yogurt
- 6 tablespoons harissa or to taste
- 3-4 tablespoons olive oil
- salt, to taste
- ground black pepper, to taste
- 1 cup (100g) Panko Bread crumbs, unseasoned
- 3-4 tablespoons butter, melted
- 1 teaspoon dried thyme or oregano
- 2 potatoes, thinly sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 2 teaspoons capers or chopped and pitted Kalamata olives.
- Garnish: lemon wedges and fresh chopped parsley
Preheat the oven to 400 °F, 200 °C.
Combine the yogurt and harissa together in a bowl. Add the thyme and some salt and pepper. Taste and adjust the seasoning if needed.
Place the fish in a pan and season on both sides with salt and pepper.
Pour the yogurt harissa sauce over the fish. Toss to coat and set aside.
Place the veggies (potatoes, onion, and bell peppers) in a baking pan and drizzle with olive oil. Season with salt and bake for 20-25 minutes or until the potatoes are fork tender.
Place the fish and all of the marinade over the veggies.
Combine the panko breadcrumbs along with the butter and thyme in a bowl and mix together. Season with salt and pepper. Taste and adjust the seasoning if needed.
Top the fish with the breadcrumb mixture.
Sprinkle the capers around the fish and bake on the center rack for 15-20 minutes.
Garnish with lemon wedges and parsley and serve. Kali Orexi!
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Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
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