• 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.

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