Dinner/ Fish & Seafood/ Lunch/ Oven dishes/ Quick & Easy/ Sauces, dressings & condiments/ Vegan/ Vegetarian

Harissa Baked Baby Potatoes, Cod, Cherry Tomatoes and White Asparagus with Mint Salsa

8 August 2021

Have you ever tried roasting or grilling white asparagus? Wowie that’s delicious. Somehow they become super sweet and super full of flavour, I guess it’s because you’re not losing any of the flavour by boiling them.

I wanted to pair them with something else than the classic ingredients like ham, eggs, butter and parsley so I came up with this little dish with Harissa and sweet & sour mint salsa and it worked out great!

Baked Harissa Baby Potatoes, Cod, Cherry Tomatoes and White Asparagus with Mint Salsa

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Dinner
By Saffron Serves: 2-3
Prep Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes

Ingredients

  • 500 g baby potatoes, halved
  • 200 g white or green asparagus
  • 3-4 Spring onions
  • 2 tbsp olive oil
  • 1 tbsp harissa
  • Pepper & Salt
  • Zest of a lemon
  • 300 g cherry tomatoes (on the vyne is best but not a must)
  • 3-4 cod fish filets (enough for the amount of people you're cooking for)
  • Mint Salsa
  • Small bunch mint
  • 1 tbsp olive oil (more to taste)
  • 1-2 tbsp lemon juice (more to taste)
  • 1 tsp sugar (more to taste)
  • Pepper & salt

Instructions

1

Preheat the oven at 220°C.

2

Make the harissa sauce: in a small bowl mix the harissa, olive oil, pepper, salt and lemon zest.

3

Add the potatoes to baking dish and add ± 3/4 of the harissa sauce, toss well so all is coated (the rest of the sauce you'll use to marinade the fish)

4

Lay the potatoes out on a baking tray, cut side down.

5

Place the cherry tomatoes on top, these will char and burst while baking, creating a lovely sauce with the harissa mix.

6

Peel the asparagus and divided over the top, together with some spring onions.

7

Roast in the oven for 30 - 35 minutes until the potatoes are cooked through, the asparagus and spring onions are slightly charred and the tomatoes have burst open.

8

Marinate the fish for 15 minutes in the same harissa sauce (make a bit more if you don't have enough) and add it to the oven for the last 10 minutes in a separate baking dish drizzled with some extra olive oil.

9

Squeeze some lemon juice over the top when it comes out of the oven to create a delicious sauce.

10

For the mint salsa simply blended all the ingredients, tasting and adjusting along the way.

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