Harissa Baked Cod & Chorizo Rice

A delightful, healthy, and comforting weeknight meal featuring succulent harissa-coated cod with juicy cherry tomatoes and flavorful chorizo rice, all topped with a creamy, garlicky, lemon yogurt sauce.

By @thegoodbite

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 pieces cod loin fillets skinless
• 1 tablespoon harissa paste
• 1 pack cherry tomatoes
• 1 teaspoon smoked paprika
• 2.1 ounces chorizo diced
• 1 onion finely chopped
• 1 clove garlic crushed
• 1 sweet red pepper finely chopped
• 1.8 ounces frozen peas
• 1 cup rice uncooked
• 2 cups water
• 3 tablespoons soured cream
• 3.5 ounces greek yogurt
• 1 clove garlic crushed
• 0.5 lemon juice of
• 0 dill chopped
• 0 parsley chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Coat the cod fillets with harissa paste and place them in a baking dish.
3. Add cherry tomatoes around the cod fillets and sprinkle with smoked paprika.
4. Bake in the preheated oven for 20 minutes or until the cod is cooked through.
5. While the cod is baking, fry the diced chorizo in a pan over medium heat until slightly crispy.
6. Add chopped onion, crushed garlic, and finely chopped sweet red pepper to the pan and sauté until the onion is soft and translucent.
7. Add rice, frozen peas, and water to the pan, stir to combine, and let it simmer until the rice is cooked and fluffy.
8. In a small bowl, mix soured cream, Greek yogurt, crushed garlic, lemon juice, and chopped dill to prepare the garlic lemon sauce.
9. Serve the baked cod over the chorizo rice and top with the garlic lemon sauce. Garnish with chopped parsley.