
Tender cod fillets are baked with a sticky honey-harissa glaze, then served over crisp roasted chickpeas and fresh green beans. It is a fast, protein-rich seafood dinner with sweet heat, warm ginger, and plenty of texture.
Preheat the oven to 220°C/200°C fan/gas 7. Pat the drained chickpeas very dry with paper towels, then place them in a small roasting tin with the olive oil. Season with salt and black pepper, toss well, and roast for 15 minutes, shaking the tin once or twice, until the chickpeas begin to crisp and split.
Meanwhile, stir the honey, harissa, crushed garlic, and grated ginger together in a small bowl. Season the cod fillets lightly with salt and pepper. Nestle the fish into the roasting tin with the chickpeas, spoon most of the honey-harissa glaze over the top, and bake for 6-8 minutes, or until the cod flakes easily and is cooked through.
While the fish bakes, cook the green beans or long-stem broccoli in boiling salted water for 4-6 minutes, until just tender but still bright. Drain well, then serve the vegetables with the glazed cod and crispy chickpeas. Spoon the remaining honey-harissa dressing over the fish or serve it on the side.
Dry the chickpeas thoroughly before roasting; excess moisture will stop them from crisping. If your cod fillets are very thick, add 2-3 minutes to the baking time, but avoid overcooking because cod turns dry quickly. Rose harissa gives a more aromatic, gently floral heat, while regular harissa makes the dish bolder and spicier.




