Spicy merguez and cod tray roast
- Preparation and cooking time
- Total time
- Easy
- Serves 6
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Showing items 1 to 3 of 6
- 8 merguez sausagescut into chunks
- 2 onionschopped
- 2-3 tbsp harissadepending on how spicy you want it
- 2 x 400g tins cherry tomatoes
- 100g nocellara green olives
- 800g cod loincut into 6 pieces
- olive oil
- 1 bunch flat-leaf parsleychopped
- 2 lemonscut into wedges
Nutrition: per serving
- kcal372low
- fat15.5g
- saturates5.6g
- carbs13g
- sugars8.7g
- fibre3.7g
- protein43.2g
- salt1.98g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the sausages in the bottom of a baking or roasting dish. Roast for 10 minutes until browned on the outside, then stir in the onions and roast for another 10 minutes. Stir in the harissa and tomatoes and put back in the oven for 20 minutes.
step 2
Stir through the olives, then sit the cod pieces in the sauce, drizzle with a little olive oil and season. Put back in the oven for 10-12 minutes, or until the cod is cooked through. Scatter with parsley and serve with lemon wedges.
