Tray Baked Moroccan Salmon & Rice
Heat the oven to 200°C/180°C Fan/Gas Mark 6.
Roughly chop 2 of the Cooks&Co Green Frenk chillies and put them in a large roasting tray, approximately 25cm x 35cm. Cut the courgette in half lengthways and then cut into half-moon slices. Add to the tray along with the rice, Cooks&Co Roasted Pepper strips, preserved lemon, olives, dried spices and pour over the stock. Briefly stir everything together. Cover the tray with a piece of foil, wrapping tightly to prevent any steam escaping. Put it in the oven for 20 minutes.
Meanwhile, combine and mix the harissa, yoghurt and a pinch of salt and use this to coat the salmon all over.
Remove the tray from the oven, take off the foil, taking care as the hot steam escapes and sit the salmon on top, spreading excess yoghurt on top of the fillets. Season with salt and black pepper and drizzle the whole thing with a little olive oil. Return to the oven and cook for a further 20 minutes.
Lift the salmon onto serving plates. Run a fork through the rice to separate the grains and serve scattered with pistachio nuts, a squeeze of lemon juice and extra chillies.
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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