Tray Baked Moroccan Salmon & Rice
SWITCH IT UP: Swap the salmon for any thick fish fillet, such as cod, pollock or haddock. You could also use some large raw peeled prawns coated in the harissa yoghurt and cooked as above.
For a vegetarian or vegan version of this recipe, drain 2 x 400g tins Cooks&Co chickpeas, and stir into the roasting tray at the very start along with the rice. Bake as above for 20 minutes. Remove the foil and scatter some cherry tomatoes on top of the rice and cook for the final 20 minutes with the foil off. Serve the harissa yoghurt spooned on top of the rice when serving (using a plant-based yoghurt for a vegan version).
Recipe courtesy of Jo Pratt for Cooks&Co.
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