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Harissa cod on a rosti served with ratatouille
Harissa cod on a rosti served with ratatouille

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If you want to defeat depression, you should eat some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all high in omega-3s and DHA. These are two substances that increase the quality and function of the grey matter in your brain. It’s the truth: consuming tuna fish sandwiches can actually help you overcome your depression.

So you see, you don’t need to consume all that junk food when you wish to feel better! Go with these tips instead!

We hope you got benefit from reading it, now let’s go back to harissa cod on a rosti served with ratatouille recipe. To cook harissa cod on a rosti served with ratatouille you only need 33 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Harissa cod on a rosti served with ratatouille:
  1. Use 4 cod loins
  2. Get Harissa spice mix
  3. Take Olive oil
  4. Take 1 tsp tomato paste
  5. Use 1 tsp garlic paste
  6. Get Ratatouille
  7. Get 1 red, green, yellow bell pepper
  8. You need 1 white onion
  9. Take 1 red onion
  10. Provide 1 celery stalk
  11. Take 2 cloves garlic
  12. Provide 2 aubergines
  13. Prepare 250 g mushrooms
  14. Get 2 courgettes
  15. Provide Salt
  16. Provide Tomato paste
  17. Get 1 white onion
  18. You need 1 clove garlic
  19. Prepare Salt
  20. You need 400 g plum tomatoes
  21. Prepare 250 ml Cabernet Sauvignon
  22. Prepare 50 g sugar
  23. Prepare Sprig thyme
  24. Use Fresh basil
  25. Get Rosti
  26. You need 2 large peeled potatoes
  27. Get 1 white onion
  28. You need 1 tsp baking powder
  29. Get 1 egg
  30. Get Fresh sage
  31. Provide Sprig rosemary
  32. Prepare 1 tsp salt
  33. You need 50 g flour
Steps to make Harissa cod on a rosti served with ratatouille:
  1. Make the harissa paste for the cod coating. Mix seasoning with garlic, oil and tomato paste. Coat the cod ready for baking.
  2. Preheat the oven to 180’C.
  3. Prepare the tomato base. Fry the onion and add splash of water to soften. Add the rest of the ingredients except the wine and simmer for 20 minutes. Add the wine and stir well. Take off the heat.
  4. Ratatouille. Roast the diced vegetables ensuring they are still firm.
  5. Prepare rostis. Grate potatoes and onions and add remaining ingredients. On a medium pan spoon preferable sized portions into the pans and gently fry on both sides. Once they are shaped they can be deep fried on 170’C until golden.
  7. Bake the cod until it flakes. Fry rostis and combine the ratatouille with the tomato base. Serve with fresh herbs and a good glass of wine.

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