Honey Harissa Baked Cod with Crispy Chickpeas

Name: Honey Harissa Baked Cod with Crispy Chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 2 fillets cod fillets or other sustainable firm white fish; 400 g canned chickpeas, rinsed and drained; 120 g green beans or long-stem broccoli, trimmed; 1 clove garlic cloves; 10 g fresh ginger, finely grated; 4 tbsp runny honey; 2 tbsp harissa; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

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.

Servings2 Portions

Prep Time10 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

cod fillets or other sustainable firm white fish
2 fillets
canned chickpeas, rinsed and drained
400 g
green beans or long-stem broccoli, trimmed
120 g
garlic cloves
1 clove
fresh ginger, finely grated
10 g
runny honey
4 tbsp
harissa
2 tbsp
olive oil
1 tbsp
salt
0.5 tsp
black pepper
0.3 tsp

Step-by-Step Instructions

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.

Chef's Tips

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.