Ingredients
Equipment
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
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!
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!