Hello, I am Jane. Today, I’m gonna show you how to make harissa cod on a rosti served with ratatouille recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Harissa cod on a rosti served with ratatouille Recipe
Harissa cod on a rosti served with ratatouille is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Harissa cod on a rosti served with ratatouille is something which I have loved my whole life.
To begin with this 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:
- Prepare 4 cod loins
- Take Harissa spice mix
- Take Olive oil
- Prepare 1 tsp tomato paste
- Get 1 tsp garlic paste
- Get Ratatouille
- Take 1 red, green, yellow bell pepper
- Prepare 1 white onion
- Prepare 1 red onion
- Take 1 celery stalk
- Get 2 cloves garlic
- Get 2 aubergines
- Make ready 250 g mushrooms
- Make ready 2 courgettes
- Make ready Salt
- Prepare Tomato paste
- Make ready 1 white onion
- Get 1 clove garlic
- Take Salt
- Prepare 400 g plum tomatoes
- Take 250 ml Cabernet Sauvignon
- Prepare 50 g sugar
- Prepare Sprig thyme
- Get Fresh basil
- Prepare Rosti
- Prepare 2 large peeled potatoes
- Take 1 white onion
- Prepare 1 tsp baking powder
- Prepare 1 egg
- Get Fresh sage
- Prepare Sprig rosemary
- Prepare 1 tsp salt
- Make ready 50 g flour
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.
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