Baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a North African paste made of ground dried chile peppers, garlic, olive oil, and spices.
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Followed recipe as written; straight forward with no problems. Enjoyed the dish, but the flavors were a bit weak, nothing to showcase the harissa. Will do this again, but with more harissa (or a different harissa - I have 3 different varieties) and maybe something to punch up the heat (gochujang, gochugaru, e.g.).
So simple, so good. I made no changes.
This was fabulous!! My whole family loved it, even the kids!
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