• 2 cod fillets • 1 tbsp preserved lemon paste • 1 tbsp harissa paste • 1 ½ tbsp olive oil (divided) • 1 cup cherry tomatoes, halved • 1 bunch asparagus, trimmed • 3 cloves garlic, minced • ½ tsp salt • ½ tsp black pepper • ½ tsp smoked paprika (optional) • Lemon wedges (for serving) • Fresh parsley or cilantro (for garnish, optional) Instructions 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. Prepare the marinade: In a small bowl, mix the preserved lemon paste, harissa paste, 1 tbsp olive oil, minced garlic, salt, and black pepper. 3. Coat the cod: Pat the cod fillets dry with a paper towel, then rub them evenly with the harissa-lemon marinade. Let them sit for about 10 minutes while you prepare the vegetables. 4. Roast the vegetables: Toss the asparagus and cherry tomatoes with the remaining ½ tbsp olive oil, a pinch of salt, and smoked paprika (if using). Spread them out on one side of the baking sheet. 5. Bake: Place the marinated cod fillets on the other side of the baking sheet. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. 6. Broil (optional): For a slightly charred finish, turn on the broiler for the last 1-2 minutes of cooking. 7. Serve: Plate the cod with the roasted asparagus and cherry tomatoes. Garnish with fresh parsley or cilantro and serve with lemon wedges.
👩🏻🍳I had the harissa and lemon preserves from a mussel recipe earlier this year. I will say go easy on the harissa as it has a strong kick.
