Chermoula Cod Rolls with Harissa Yoghurt

Name: Chermoula Cod Rolls with Harissa Yoghurt
Cook time: 40 min
Total time: 40 min
Cuisine: Moroccan, African
Ingredients: 2 Tsp Smoked Paprika; 1 Tsp Ground Turmeric; 1 Tbsp Olive Oil; 500g Skinless and boneless cod loin; 150g Thick Greek Yoghurt; 2 Tbsp Harissa; 4 Ciabatta Rolls; 1 Tsp Cumin Seeds 1 Green Chilli; 30g Parsley; 30g Coriander; 2 Tbsp Olive Oil 1 Lemon; Salt

9 steps

Cook:40min

This sandwich is packed with bold, brash flavours. Chermoula is a North African sauce made with fresh herbs and cumin that pairs beautifully with grilled fish. So we’ve done just that. Packed into a crusty roll with harissa yoghurt, this is going to be your new favourite sandwich.

Updated at: Thu, 17 Aug 2023 03:39:00 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories479.5 kcal (24%)

Total Fat13.8 g (20%)

Carbs47.7 g (18%)

Sugars3.2 g (4%)

Protein42 g (84%)

Sodium933.5 mg (47%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tspsmoked paprika

1 tspground turmeric

1 Tbspolive oil

500gSkinless and boneless cod loin

150gGreek Yoghurt

Thick

2 Tbspharissa

4ciabatta rolls

For the chermoula

1 TspCumin Seeds

1Green Chilli

30gparsley

30gcoriander

2 TbspOlive Oil

1Lemon

salt

Instructions

Step 1

Combine the paprika and turmeric in a bowl with a good pinch of salt and the tablespoon of olive oil. Give it a mix.

Step 2

2. Cut the cod loin into eight evenly sized pieces, then add to the bowl and toss with your hands to get it totally coated in the mixture. Pop it into the fridge to marinate for 20 minutes.

Step 3

3. Meanwhile, make the chermoula. Toast the cumin seeds in a small dry frying pan for 2 minutes over a medium heat until fragrant. Roughly chop the green chilli.

Step 4

4. Tip the cumin seeds into a blender along with the chilli, all of your parsley and coriander (stalks and all), the olive oil and 2 tablespoons of water. Squeeze in the juice from the lemon, then whizz to a smooth consistency. Season to taste with salt.

Step 5

5. Spoon the yoghurt and harissa into a bowl, then mix to combine.

Step 6

6. Preheat the grill to high and line a baking tray with baking paper.

Step 7

7. Arrange the cod pieces on the lined tray, then place under the grill for 5 minutes. Carefully flip them over, then grill for another 2 minutes. The fish will be visibly flaky when it is cooked.

Step 8

8. Halve the ciabatta rolls, then toast them over a medium–high heat in a dry frying pan until crisp.

Step 9

9. Spread the base of each roll with the harissa mayo, then place two pieces of fish on top. Spoon over some chermoula, then top with the lid of your bun. Serve and enjoy.