This is an absolutely delicious and quick-cooking meal that's great for a weeknight. Recipe is largely based on https://thishealthytable.com/blog/roasted-eggplant-and-shrimp-with-harissa, with inspiration from our friend Suz who serves it over grits.
250-300 g haddock filets
1 medium aubergine, cut into 1 inch chunks
3-400g potatoes, cut into 1 inch chunks
1/3
cup + 1.5 tablespoons olive oil
2
tablespoons harissa
1
1/2 teaspoons ground cumin
1+1+1/2 teaspoons salt
1/2
teaspoon cumin seeds
1 lemon
1
teaspoon freshly ground black pepper
1/4
cup roughly chopped fresh mint
1 c polenta
2 T butter
These are directions for two people. If you only have one person, you can still make it work, although you may have to start the polenta after the fish goes in the oven.
0. Preheat oven to 200 C
1. Parboil the potatoes for 4 minutes and drain
2. Combine the 1/3 cup olive oil with harissa, ground cumin, and 1 tsp salt - whisk together in a small bowl.
3. Spread aubergine and potato in large baking dish (pyrex works well). Drizzle with the harissa mixture, then stir to coat. Roast for 20 minutes.
4. Bring 4 cups of water to a boil in a heavy-bottomed pot, and add 1 tsp salt. Whisking all the time, sift in the polenta. Cook over low heat, stirring constantly, for 15 minutes. You may need to add a bit more water to stop it sticking as it cooks.
5. While veg is roasting and person A is starting the polenta, person B should zest the lemon. In a larger bowl mix together 1.5 T olive oil, 1 t lemon zest, cumin seeds, pepper, and 1/2 tsp salt. Cut the haddock filets in half crossways and put in bowl; using your hands make sure the fish is completely coated with the seasoning mixture.
6. After veg has roasted 20 minutes, take out and stir. Raise oven temperature to 210 and return the veg to the oven.
7. Place fish on another rimmed baking tray and place in oven. Roast both trays for 7-10 minutes - check the fish after 7, because it will probably be done. Potatoes should be tender and aubergine should be meltingly soft.
8. When the polenta has simmered for 10-15 minutes and smells cooked, take it off the heat. Stir in the butter and stir to melt.
Serve the fish and roasted veg over the polenta, topped with mint and the juice of the lemon (to taste).
