IN this hot weather, no one wants to spend ages in the kitchen, which is why this week I’ve got two midweek meals that are delicious and quick to put together.
You’ll have dinner time covered on those days you want to be outside enjoying the sunshine.
My chorizo tortellini bake only requires you to make a tomato sauce and then stir through fresh tortellini, while one-pan harissa cod is one of my fave “no-cook bag” recipes – you just add everything to a freezer bag and freeze flat.
So simple and so tasty.
Happy batching.
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One-pan harissa cod (serves 4)
Prep time: 5 minutes
Cook time: 20-25 minutes
YOU NEED:
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2-3 tsp harissa paste
- 2 x 400g packs Mediterranean veg
- 4 cod loins
- 1 lemon, sliced
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METHOD: In a large bowl, mix the oregano, olive oil and harissa together into a paste.
Tip in the Mediterranean vegetables and cod loins and toss it all together, making sure everything is well coated.
Season well.
Then tip everything into a large freezer bag.
Ready to freeze: Place the freezer bag flat in the freezer.
Ready to cook: Remove from the freezer and leave to defrost.
Once defrosted, pour into an ovenproof dish, layer a few slices of lemon over each piece of cod and place in the oven at 180C/160C/gas mark 4 for 20-25 minutes.
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