Harissa-Roasted Sweet Potatoes with Pepita-Crusted Cod and Tomato-Feta Salad

This dish brings together a crunchy pepita and panko crust on tender cod, paired with smoky harissa-spiced sweet potatoes and a refreshing tomato-feta salad. The creamy, spicy-sweet sauce drizzled over the fish ties everything together beautifully.

Perfect for a special dinner at home, this recipe is surprisingly easy to prepare. The contrast of textures and flavors-from the nutty crust to the tangy feta-will impress your family or guests.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.188 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

0.18 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

6.5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Slice sweet potatoes into ¼-inch rounds. Mince garlic. Finely chop pepitas. Quarter lemon.
2. Toss sweet potatoes on a lightly oiled baking sheet with olive oil, half the oregano, ½ tsp harissa powder, salt and pepper. Roast on top rack for 12 minutes.
3. Meanwhile, combine garlic and butter in a microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in pepitas, remaining oregano, panko, salt and pepper. In a small bowl, mix mayonnaise, half the jam, ¼ tsp harissa powder and a squeeze of lemon juice. Add water if needed for drizzling consistency.
4. Pat cod dry; season with salt and pepper. Drizzle skin side with oil. After sweet potatoes have roasted 12 minutes, push them to one side of the sheet; place cod skin-side down on the empty side. Spread mustard on top, sprinkle with sugar and press pepita mixture onto the fish. Roast until golden and cooked through, 10-12 minutes.
5. In a small bowl, whisk remaining jam, olive oil, lemon juice, salt and pepper. Halve tomatoes. In a large bowl, toss mixed greens, feta and tomatoes with dressing.
6. Divide cod, sweet potatoes and salad among plates. Drizzle cod with sauce. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any firm white fish like haddock or halibut works well.

Can I make this dairy-free?

Substitute butter with vegan butter and omit feta or use a dairy-free alternative.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat fish in a low oven to keep crust crispy.