Harissa Cod with Roast Peppers and Potatoes
Thick cod fillets glazed in harissa and lemon, roasted over sweet peppers and crisp potatoes. A quick fish supper with proper spice.
- Time50 min
- LevelEasy
- Costabout £3.30 a head
- Oven210°C (190°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 526kcal
- 41.2gcarbs
- 11.1gof which sugars
- 25.7gfat
- 6.6gsaturates
- 33.8gprotein
- 7.3gfibre
- 2.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 210°C (190°C fan). Toss the potatoes on a large baking tray with 2 tbsp of the oil and half the salt. Roast for 20 minutes.
20 min - 2
Add the peppers and onion with the cumin and the rest of the salt. Stir and roast for 15 minutes until soft and catching at the edges.
15 min - 3
Mix the harissa, remaining oil and lemon juice. Make four spaces in the vegetables, lay the cod in them and spoon the harissa mixture over the fish.
- 4
Roast for 10 to 12 minutes, until the cod is white and opaque and flakes in large pieces.
11 min - 5
Scatter over the coriander and serve with the lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
