Fish · FIRST EDITION

Harissa fish & chickpea tray

Soft peppers, chickpeas and white fish with a gently warm tomato sauce.

35 minutes · Serves 2

A richer finish, a few extra ingredients or a more generous spread.

Serving inspiration · stock photograph

If baked fish is your usual, a small spoonful of harissa gives the vegetables a new direction.

Here’s how.

1
Prepare the tray
Heat oven to 220°C / 425°F (200°C fan). Mix chickpeas, tomatoes, pepper, half the harissa, oil, water and salt in a roasting dish.
2
Give the vegetables a start
Roast for 15 minutes, then stir.
3
Add the fish
Spread the remaining harissa thinly over the cod. Nestle fish into the vegetables and roast for 10–15 minutes, until the centre reaches 63°C / 145°F.
4
Finish with lemon
Squeeze lemon over the tray. Gently crush a few tomatoes into the juices and spoon them over the fish to serve.

Harissa varies in heat. Taste yours before cooking and use less if you prefer a gentler dish.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.