You know all of those excuses you have for never having people over? They have been wiped out with this one simple recipe. Promise.
The shopping part is easy; you've got most of things things on hand. No harrisa? No problem. Substitute smoked paprika and no one will complain. Pick up the fish, some stuff for a salad, crispy bread, and you are good to go. No fail dinner party (or just a really great dinner) from door to table in, oh, about 30 minutes.
roasted cod with potatoes and olives
(serves about 4)
for the fish:
1½ pounds cod fillet
2 lbs small mixed color potatoes, halved
1 cup mixed color pitted olives
for the sauce:
a handful of cilantro
2 cloves of garlic
1 T tomatoes paste
1 t harrisa
1 t crushed red pepper flakes
1 t maple syrup
1/4 cup olive oil
1 T balsamic vinegar
salt and pepper to taste
Pre-heat oven to 300º
Lay the fish in a roasting pan and scatter the potatoes and olives around.
Finely chop the cilantro and garlic together. Stir in the remaining ingredients until well combined. Smear the fish with about 1/2 of the cilantro mixture. Lightly coat the potatoes and olives with about 2 T of the remaining mixture, reserving the rest for serving.
Roast the fish for about 20 minutes or until opaque. Serve immediately.