If you're after a juicy yet elegant harissa cod recipe, you've come to the right place.
Perfect for dinners and date nights, this recipe is sure to add a burst of flavour to any evening.
Download our orange & harissa glazed cod, tenderstem broccoli, tahini sauce & preserved lemon recipe by clicking the link below.
Serves 4.
For the cod;
500g cod fillet, cut into 50g portions
3g sea salt
2g black peppercorns
60g clear honey
30g rose harissa
2 medium oranges, zested and juiced 50g sesame seeds
For the broccoli;
600g tenderstem broccoli
15g garlic, peeled and minced
60g tahini paste
90ml water
90g preserved lemon paste
3g black peppercorns
5g salt
90g extra virgin olive oil
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 272Kcal/1137kJ
To make the cod; Season cod with salt and freshly cracked pepper.
Mix together the honey, harissa, zest and juice of the oranges.
In a frying pan over a medium high heat, add oil. Once hot add the cod and cook for 2-3 mins on one
side, then pour orange glaze over the cod. The mixture should bubble fiercely and become thick and sticky. Using a spoon, baste the fish with the mixture and, so that as it thickens it coats the fish to glaze it evenly.
Serve with the broccoli in a tahini sauce and preserved lemon. Garnish with toasted sesame seeds.
To make the broccoli; In a bowl add the tahini and lukewarm water and stir to loosen the tahini. Add
the preserved lemon paste, garlic, freshly cracked pepper and mix to combine.
In a pot on medium high heat bring salted water to the boil. Blanch the broccoli for 5 mins then drain
and transfer to a bowl. Drizzle over the olive oil, tahini sauce and toss together to coat.
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