No one wants to spend long in the kitchen with this warm weather, so this week I have two delicious midweek meals that are ready quickly.
On those days when you want to enjoy the sun outside, you have a covered dinner.
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To bake chorizo tortellini all you need to do is make a tomato sauce and then stir in fresh tortellini, while one pot harissa cod is one of my favorite no-cook bag recipes – you just add everything to a freezer bag and freeze flat.
So simple and so delicious.
Happy batch processing†
Harissa cod from one pan (for 4 people)
Preparation time: 5 minutes
Cooking time: 20-25 minutes
YOU NEED:
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2-3 tsp harissa paste
- 2 x 400g packets of Mediterranean vegetables
- 4 cod fillets
- 1 lemon, sliced
METHOD: In a large bowl, combine the oregano, olive oil and harissa to form a paste.
Add the Mediterranean vegetables and cod fillet and toss to coat well.
Good seasoning.
Then put everything in a large freezer bag.
Ready to freeze: Lay the freezer bag flat in the freezer.
Ready to cook: Remove from the freezer and let thaw.
After defrosting, pour into a baking dish, place a few lemon slices over each piece of cod and place in the oven at 180C/160C/gas mark 4 for 20-25 minutes.
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