Harissa-Crusted Cod with Roasted Paprika Vegetables & Basil Mayo
Cod fillets coated in a panko-harissa crust and pan-fried until golden, served over smoked-paprika-roasted potatoes, parsnip, and onion. Finished with a tomato-arugula salad and a bright basil-garlic mayonnaise on the side.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
Ingredients
For 4 servings
- cod fillet18 oz
- potatoes36 oz
- parsnip2 piece
- yellow onion2 piece
- tomato2 piece
- arugula4 cup
- fresh basil8 sprig
- lemon2 piece
- garlic1 clove
- mayonnaise6 tbsp
- egg2 piece
- panko breadcrumbs12 tbsp
- all-purpose flour4 tbsp
- smoked paprika4 tsp
- harissa seasoning4 tsp
- olive oil4 tbsp
- salt3 tsp
- black pepper½ tsp
You'll need
sheet pan · skillet · bowl
Method
Preheat the oven to 460 F.
5 min · bake
Cut the potatoes, parsnip and onion into wedges, skin on.
6 min · prep
Toss with oil, smoked paprika, salt and black pepper.
2 min · prep
Roast until tender and browned at the edges, flipping once.
30 min · roast
Stir mayonnaise with chopped basil, garlic, lemon, salt and pepper.
4 min · prep
Set out seasoned flour, beaten egg, and panko mixed with harissa.
4 min · prep
Pat the cod dry, salt it, then coat in flour, egg and panko.
5 min · prep
Fry 2 to 3 minutes per side until the crust is deep gold.
6 min · fry
Toss the arugula and chopped tomato with salt and a little oil.
3 min · prep
Plate the vegetables and cod with the basil mayo alongside.
2 min · rest
Serving suggestion
A glass of crisp Sauvignon Blanc or a chilled rosé pairs nicely with the spiced fish. The basil mayo also doubles as a dip for any leftover roasted potatoes.