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
- 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
Preheat the oven at 220°C.
Make the harissa sauce: in a small bowl mix the harissa, olive oil, pepper, salt and lemon zest.
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)
Lay the potatoes out on a baking tray, cut side down.
Place the cherry tomatoes on top, these will char and burst while baking, creating a lovely sauce with the harissa mix.
Peel the asparagus and divided over the top, together with some spring onions.
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.
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.
Squeeze some lemon juice over the top when it comes out of the oven to create a delicious sauce.
For the mint salsa simply blended all the ingredients, tasting and adjusting along the way.