Monday, December 06, 2004

cod with onions and harissa

This is a lovely dish based on one that was much less spiced... I tend to like the heat a bit better

1 filet of cod (enough for 4 portions)
2 tbsp harissa
10 or so large plump kalamata olives (or as you want)
zest of 1/2 a lemon
1 large spanich onion sliced thickly
4 Tbsp olive oil
juice of 1 lemon
(depending on how spicy your harissa is: 1/4 tsp toated ground cumin, a few gratings of orange peel)

heat 2 Tbsp of the oil and fry the onions over med hi heat with 1/2 the harissa, lemon and orange peel, cumin and salt to taste, until the onions are softened, 3 or 4 minutes. Place 1/2 the onions on the bottom of an ovenproof dish and scatter with 1/2 the olives. Cut the cod into portions and season with salt and pepper. Place them on top of the onions and cover with the other half of the onions and the olives. Mix the rest of the olive oil, harissa, and lemon juice then pour the fish.
Place in a 450 degree oven until the fish is cooked (10-20 minutes). Serve as you will, with some bread, rice or potatoes.

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