Harissa Cod with Garlic Yogurt Sauce
over rice with honey-glazed carrots & fresh herbs
Harissa has a unique flavour, characterised by spice, nuttiness and fresh citrus. It's also incredibly versatile: it can be used as a seasoning, marinade, or even as a base for stews and sauces!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Cod fillet
(Contains: Vis)
75 g
White long grain rice
½ piece
Garlic
1.5 piece
Carrot
¼ piece
Lime
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
15 g
Harissa
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] butter
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
Olive oil
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, then drain and set aside.
- Meanwhile, cut the carrot into thin matchsticks of around 5cm.
- Crush or mince the garlic (see Tip).
Tip: part of the garlic is served raw, but if preferred you can fry all of it in the next step.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and then add the water (see pantry for amount).
- Fry the carrots with half of the garlic for 7 - 10 minutes, covered (see Tip).
- Remove the lid, then add the Middle Eastern spices and the honey.
- Mix well and fry for 1 more minute.
Tip: the carrots will still be al dente at this point. If you'd prefer them to be softer, fry for an extra 3 - 5 minutes.
- Melt a knob of butter in a small frying pan over medium-high heat.
- Pat the fish dry with kitchen paper.
- Fry the fish for 1 - 2 minutes per side, seasoning to taste with salt and pepper.
- Meanwhile, quarter the lime and finely chop the fresh herbs.
- In a small bowl, combine the yogurt with the rest of the garlic and half of the fresh herbs. Add some lime juice as preferred and season to taste with salt and pepper.
- Serve the rice on deep plates with everything else alongside.
- Drizzle with the harissa and garnish with the rest of the fresh herbs.
- Serve with the lime wedges.
