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Cod and green beans in tray

Honeyed harissa cod with crispy chickpeas

A star rating of 3.6 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
Nutrition: Per serving
low inkcal446
high infibre9g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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A star rating of 3.6 out of 5.3 ratings

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