Honeyed Harissa Cod With Crispy Chickpeas Recipes

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HARISSA-CRUMBED FISH WITH LENTILS & PEPPERS



Harissa-crumbed fish with lentils & peppers image

This smoky cod dish makes a great midweek meal - it's quick, low calorie and made in just one pan, which saves on washing up

Provided by Cassie Best

Categories     Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 9

2 x 200g pouches cooked puy lentils
200g jar roasted red peppers , drained and torn into chunks
50g black olives , from a jar, roughly chopped
1 lemon , zested and cut into wedges
3 tbsp olive or rapeseed oil
4 x 140g cod fillets (or another white fish)
100g fresh breadcrumbs
1 tbsp harissa
½ small pack flat-leaf parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the lentils, peppers, olives, lemon zest, 2 tbsp oil and some seasoning in a roasting tin. Top with the fish fillets. Mix the breadcrumbs, harissa and the remaining oil and put a few spoonfuls on top of each piece of fish. Bake for 12-15 mins until the fish is cooked, the topping is crispy and the lentils are hot. Scatter with the parsley and squeeze over the lemon wedges.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 2 milligram of sodium

HONEYED HARISSA COD WITH CRISPY CHICKPEAS



Honeyed harissa cod with crispy chickpeas image

Bake cod fillets with a honey and harissa dressing for a delicious dinner for two. Serve with green beans or broccoli and an extra drizzle of the dressing

Provided by Good Food team

Categories     Dinner

Time 35m

Number Of Ingredients 8

400g can chickpeas, rinsed and drained
1 tbsp olive oil
4 tbsp runny honey
2 tbsp harissa
1 garlic clove, crushed
½ thumb-sized piece ginger, finely grated
2 cod fillets or other sustainable firm white fish
120g green beans or long-stem broccoli, trimmed

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Pat the chickpeas dry with kitchen paper, and tip into a small roasting tin with the oil. Season well and toss together. Cook for 15 minutes, tossing occasionally, until the chickpeas start to crisp up and split.
  • Mix the runny honey, harissa, garlic and ginger in a small bowl. Season the fish with salt and pepper, and add to the chickpeas in the roasting tin. Spoon over most of the dressing and bake for another 6-8 mins until the fish is flaky when pressed, and cooked through.
  • While the fish is baking, cook the beans in boiling salted water for 4-6 mins until just tender. Serve over the chickpeas alongside the fish, with the remaining harissa-honey dressing on the side to serve.

Nutrition Facts : Calories 446 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 25 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium

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