Roasted citrus cod with harissa vinaigrette



Step 1

Preheat oven to 350 degrees F. Drizzle 1 teaspoon olive oil on bottom of a baking dish (8x8 or 9x13) and layer in shallot and garlic. Place cod on top of garlic and shallot and season all over with 2 teaspoons salt and black pepper as desired. In an alternating pattern, layer sliced citrus on top of fish (keeping the halved lemon separate).

Step 2

Drizzle olive oil on top of cod and citrus until fully coated. Transfer to preheated oven and roast until fish is cooked through and opaque, 30-40 minutes (depending on thickness of the fish).

Step 3

While the fish bakes, make harissa vinaigrette: In a medium bowl, combine harissa, juice of ½ lemon (save remaining half for another use), honey, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Whisk to combine.

Step 4

Once fish has finished roasting, garnish with chopped parsley. Serve directly out of baking dish, and drizzle harissa vinaigrette over top. Keep leftovers refrigerated in an airtight container for 2 to 3 days.

Photography and styling by Julia Gartland