Spiced Harissa Cod with Sweet Potato and Mixed Green Salad

This North African-inspired dish brings together flaky cod, roasted sweet potatoes and a crunchy pepita-panko crust for a satisfying meal that’s ready in just 30 minutes. The harissa aioli adds a spicy, smoky kick, while the yogurt sauce cools everything down beautifully.

Perfect for busy weeknights, this recipe uses one sheet pan for minimal cleanup. The sweet potatoes roast first, then the cod joins them for a quick bake. Toss the greens with a simple lemon dressing and dinner is served.

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Ingredients

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt and pepper. Roast on top rack until beginning to soften, 10 minutes.
3. While sweet potato roasts, in a small bowl, combine harissa aioli and yogurt. Reserve half the harissa-yogurt sauce in a separate small bowl for serving. Finely chop pepitas. Quarter lemon. Roughly chop cilantro. In a third small bowl, combine panko, pepitas, remaining garlic powder, a drizzle of oil, salt and pepper. Pat cod dry with paper towels; season all over with salt and pepper.
4. Once sweet potato has roasted 10 minutes, remove sheet from oven; carefully add cod, skin sides down, to empty side of sheet. Evenly top cod with remaining harissa-yogurt sauce and mound with panko mixture, pressing to adhere. Return to top rack and roast until sweet potato is tender and cod is cooked through, 8-10 minutes more.
5. In a large bowl, whisk together juice from one lemon wedge, a drizzle of oil, salt and pepper. Once sweet potato is done roasting, transfer to bowl along with mixed greens. Toss to combine.
6. Divide sweet potato salad and cod between plates. Drizzle reserved harissa yogurt sauce over cod and sprinkle with cilantro. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of cod?

Yes, any firm white fish like haddock or halibut works well. Adjust cooking time as needed.

Is there a substitute for harissa aioli?

You can mix 1 tablespoon harissa paste with 2 tablespoons mayonnaise and a squeeze of lemon juice.

Can I make this recipe dairy-free?

Use a dairy-free yogurt alternative and skip the aioli or use a vegan mayo-based harissa sauce.