Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, harissa cod on a rosti served with ratatouille. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Harissa cod on a rosti served with ratatouille is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Harissa cod on a rosti served with ratatouille is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have harissa cod on a rosti served with ratatouille using 33 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Harissa cod on a rosti served with ratatouille:
- Take 4 cod loins
- Take Harissa spice mix
- Take Olive oil
- Make ready 1 tsp tomato paste
- Prepare 1 tsp garlic paste
- Prepare Ratatouille
- Make ready 1 red, green, yellow bell pepper
- Make ready 1 white onion
- Prepare 1 red onion
- Take 1 celery stalk
- Get 2 cloves garlic
- Prepare 2 aubergines
- Take 250 g mushrooms
- Take 2 courgettes
- Prepare Salt
- Make ready Tomato paste
- Make ready 1 white onion
- Take 1 clove garlic
- Prepare Salt
- Make ready 400 g plum tomatoes
- Prepare 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Prepare Sprig thyme
- Take Fresh basil
- Prepare Rosti
- Prepare 2 large peeled potatoes
- Make ready 1 white onion
- Prepare 1 tsp baking powder
- Get 1 egg
- Get Fresh sage
- Get 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.
Instructions 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. See recipes for Harissa cod on a rosti served with ratatouille too. We have recipes using chicken, lamb and fish as well as vegetarian options.. Probably the most obvious use for ratatouille, aside from a main dish, is to serve it as a healthy side dish.
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