Honeyed harissa cod with crispy chickpeas
Ingredients
- 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
Instructions
- 1
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.
15 min - 2
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.
6 min - 3
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.
4 min
Nutrition
Per serving (based on 2 servings)
