This one pan harissa baked cod with Mediterranean vegetables is a simple, comforting meal that feels special enough for guests while being easy enough for a busy weeknight. Everything cooks together in a single pan, creating a rich, gently spiced tomato and vegetable base with tender, flaky cod on top.
Why You’ll Love This Recipe
This recipe is incredibly practical and flexible. It uses just one pan, which means less washing up and more time to enjoy your meal. It is packed with colorful vegetables, making it both nourishing and satisfying. The rose harissa adds warmth rather than overpowering heat, and the dish adapts well to whatever vegetables you already have on hand. It is naturally halal, wholesome, and perfect for sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cod fillets, about 150 g each
2 medium courgettes, chopped into bite-sized chunks
1 medium aubergine, chopped into bite-sized chunks
1 large white onion, finely chopped
2 garlic cloves, minced
250 g cherry tomatoes (about 12 tomatoes)
400 g tin plum tomatoes
2 teaspoons rose harissa
1 tablespoon tomato purée
1 teaspoon dried oregano
60 g black pitted olives (about 4 tablespoons)
2 tablespoons fresh basil, finely chopped, plus extra for serving
2 tablespoons fresh parsley, finely chopped, plus extra for serving
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
To serve (optional): steamed broccoli, kale, asparagus, or roasted baby potatoes
Directions
Preheat your oven to 180°C.
Place a large ovenproof pan or casserole dish over medium heat and add the olive oil. Once warm, add the chopped onion and cook for 5 minutes until soft and translucent.
Add the minced garlic, rose harissa, dried oregano, chopped parsley, and chopped basil. Stir well and cook for 2 minutes until fragrant.
Add the courgettes, aubergine, cherry tomatoes, and olives. Cook for 10 minutes, stirring every couple of minutes so the vegetables are well coated in the harissa mixture.
Stir in the tomato purée and cook for 1 minute. Add the tinned plum tomatoes, then fill the empty tin halfway with water and pour this into the pan. Bring everything to a gentle boil, then reduce to a simmer. Use the back of a wooden spoon to break up the plum tomatoes.
Cover the pan with a lid and simmer for 20 minutes. After 15 minutes, remove the lid to allow the sauce to thicken slightly.
Season the sauce with salt and pepper to taste. Nestle the cod fillets into the sauce, spooning a little sauce over the top. Cover with the lid and transfer the pan to the oven. Bake for 15 minutes, or until the cod is opaque and flakes easily.
Remove from the oven and sprinkle with extra fresh parsley and basil before serving.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 55 minutes
Total time: approximately 1 hour 10 minutes
Variations
You can swap the cod for another firm white fish such as haddock or hake. For a heartier vegetable base, add sliced peppers or mushrooms. If you prefer more heat, increase the harissa to 1 tablespoon. Fresh thyme or coriander can be used instead of basil and parsley for a different herbal note.
Storage/Reheating
Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the oven at 160°C until warmed through. Avoid overheating to keep the fish tender.
FAQs
Can I use frozen cod for this recipe?
Yes, frozen cod works well. Make sure it is fully thawed and patted dry before adding it to the pan.
Is this dish spicy?
The rose harissa adds warmth rather than strong heat. You can reduce or increase the amount to suit your taste.
Can I prepare this dish in advance?
You can prepare the vegetable sauce ahead of time and refrigerate it. Add the cod and bake just before serving.
What pan works best for this recipe?
An ovenproof pan or casserole dish that can go from stovetop to oven is ideal.
Can I make this dish dairy free?
The recipe is naturally dairy free as written.
What can I serve instead of potatoes or greens?
Couscous, rice, or crusty bread are great alternatives for soaking up the sauce.
Can I add more vegetables?
Yes, this recipe is very flexible. Use whatever vegetables you need to use up.
How do I know when the cod is cooked?
The cod should be opaque and flake easily with a fork.
Can I make this recipe for fewer people?
Yes, simply halve all the ingredients and use a smaller pan.
Does this freeze well?
It is best enjoyed fresh or refrigerated. Freezing is not recommended as the texture of the fish may change.
Conclusion
One pan harissa baked cod with Mediterranean vegetables is a comforting, flavorful meal that proves simple cooking can still feel impressive. With minimal prep, one pan, and endless flexibility, it is a recipe you will come back to again and again for both family dinners and relaxed gatherings with friends.
A flavorful and comforting one-pan meal where tender cod fillets are baked over a spiced tomato and Mediterranean vegetable base. Rose harissa adds gentle heat while fresh herbs and olives create a rich, vibrant dish perfect for weeknights or guests.
Ingredients
4 cod fillets (about 150 g each)
2 medium courgettes, chopped
1 medium aubergine, chopped
1 large white onion, finely chopped
2 garlic cloves, minced
250 g cherry tomatoes
400 g tin plum tomatoes
2 teaspoons rose harissa
1 tablespoon tomato purée
1 teaspoon dried oregano
60 g black pitted olives (about 4 tablespoons)
2 tablespoons fresh basil, finely chopped, plus extra for serving
2 tablespoons fresh parsley, finely chopped, plus extra for serving
1 tablespoon olive oil
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Instructions
Preheat oven to 180°C (350°F).
Heat olive oil in a large ovenproof pan over medium heat. Add chopped onion and cook for 5 minutes until soft.
Add garlic, harissa, oregano, basil, and parsley. Cook for 2 minutes until fragrant.
Add courgettes, aubergine, cherry tomatoes, and olives. Cook for 10 minutes, stirring occasionally.
Stir in tomato purée and cook for 1 minute. Add plum tomatoes and half a tin of water. Break up tomatoes with a spoon and bring to a boil.
Reduce to a simmer, cover, and cook for 20 minutes. Uncover after 15 minutes to let the sauce thicken slightly.
Season with salt and pepper. Nestle cod fillets into the sauce and spoon some sauce over the top.
Cover and transfer to oven. Bake for 15 minutes or until cod is opaque and flakes easily.
Remove from oven and garnish with extra parsley and basil before serving.
Notes
Use haddock or hake instead of cod if preferred.
Add bell peppers or mushrooms for extra vegetables.
Adjust harissa to control spice level.
Prepare sauce in advance and bake with cod when ready to serve.
Serve with couscous, rice, crusty bread, or roasted potatoes.
