Harissa Fish with Rice & Roasted Sides
Spiced harissa-roasted fish fillet with fluffy seasoned rice, roasted sweet potato wedges, and bitter melon—all prepped on one sheet pan for a warming Moroccan dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 fillets (6 oz each) firm white fish fillets (cod, halibut, or sea bass)
- 3 tbsp harissa paste
- 1 medium sweet potato, cut into wedges
- 1 whole bitter melon, halved lengthwise and seeded
- 1 whole red bell pepper, cut into strips
- 1 cup long-grain white rice
- ½ tsp cumin seeds
- 1 whole lemon
Instructions
- 1
Start rice in a pot with 2 cups salted water. Bring to boil, then cover and reduce heat to low.
- 2
Toss sweet potato wedges and bitter melon halves with 2 tbsp oil, salt, and pepper. Spread on a large sheet pan.
- 3
Roast vegetables at 425°F for 12 minutes until sweet potato begins to soften.
- 4
Pat fish dry. Mix harissa with 1 tbsp oil and a pinch of salt. Coat both sides of fillets.
- 5
Push roasted vegetables to the sides of the pan. Lay fish in the center, scatter bell pepper strips around it.
- 6
Roast 10–12 minutes more until fish flakes easily and edges of vegetables crisp.
- 7
Toast cumin seeds in a dry skillet 30 seconds, then stir into cooked rice. Squeeze lemon over fish.
- 8
Plate rice, fish, and roasted vegetables together. Serve immediately.
Tools you’ll need
- medium pot with lid
- large sheet pan (13×18 inch)
- small skillet
- cutting board
- knife
- measuring spoons
- oven
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