Name: Harissa Cod Buckwheat Noodles Rice Plate
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 (about 150g each) cod fillets; 200 g buckwheat noodles; 200 g green beans, trimmed; 200 g eggplant, diced; 3 tbsp harissa paste; 2 tbsp olive oil; to taste Salt and pepper; 1 lemon, cut into wedges; 30 g fresh mint, chopped; for garnish Sesame seeds (optional); Sliced green onions (optional)

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Harissa Cod Buckwheat Noodles Rice Plate

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Welcome to a vibrant world of flavors with this Harissa Cod Buckwheat Noodles Rice Plate! Featuring tender cod fillets infused with the warmth of harissa, this dish harmonizes beautifully with nutty buckwheat noodles and a colorful medley of green beans and eggplant for that perfect crunch. To finish it off, we sprinkle fresh mint, adding a pop of freshness alongside a zesty lemon wedge for a delightful citrus kick. Don't hesitate to adjust the spice level or add your favorite veggies – get creative in the kitchen!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Gluten-Free

Cuisine: Gluten-Free

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

4 (about 150g each) cod fillets
200 g buckwheat noodles
200 g green beans, trimmed
200 g eggplant, diced
3 tbsp harissa paste
2 tbsp olive oil
to taste Salt and pepper
1 lemon, cut into wedges
30 g fresh mint, chopped
for garnish Sesame seeds optional
Sliced green onions optional

Equipment

Large pot
Baking tray
Pan for sautéing
Chef's knife
Large mixing bowl

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the cod fillets with harissa paste, olive oil, salt, and pepper. Ensure the cod is well coated and let it marinate for about 10 minutes.
On a baking tray, place the marinated cod and roast in the preheated oven for about 15-20 minutes until cooked through and flaky.
While the cod cooks, bring a large pot of salted water to boil. Add the buckwheat noodles and cook according to package instructions, usually about 6-8 minutes. Drain and set aside.
In the same pot, add the green beans and diced eggplant, cooking for 4-5 minutes until tender yet crisp. Drain any excess water.
Combine the cooked buckwheat noodles with the green beans and eggplant. Toss gently to mix them.
To serve, plate the noodle mixture, top with the baked harissa cod, and sprinkle with fresh mint. Add lemon wedges on the side for squeezing over the dish.
Garnish with sesame seeds and sliced green onions if desired.

Nutrition

Calories: 400kcalCarbohydrates: 42gProtein: 31gFat: 14gSodium: 350mgPotassium: 680mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

For those who prefer a milder flavor, try using a lesser amount of harissa or opting for a sweet chili sauce instead.
Feel free to mix in other seasonal vegetables like bell peppers or zucchini to elevate your dish.
If you have leftovers, store them in an airtight container in the fridge for up to two days, reheating gently in a pan to retain the cod's texture.
Enjoy your delicious and healthy creation!

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Harissa Cod Buckwheat Noodles Rice Plate