Middle Eastern warmth meets tender white fish in quick weeknight comfort. Charred cod fillets coated with creamy harissa yoghurt sits on fragrant spiced rice swimming in aromatic broth. Vibrant coriander, dill and spring onion garnishes lift the rich rose harissa and preserved lemon flavours.
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Egg-free, nut-free, pregnancy-friendly
By Matt Tebbutt
From Saturday Kitchen Recipes
Harissa cod scores A on Nutri-Score, delivering lean cod protein with nutrient-packed broth and rice. Per serving: approximately 420 kcal, 12g fat (3g saturates), 38g carbs (6g sugars), 4g fibre, 36g protein.
Equipment
Ingredients
For the harissa cod
- 2 tbsp plain yoghurt
- ½ lemon, juice only
- 1 tbsp harissa paste
- 300g/10½oz cod fillets
- Pinch salt
- 2 tbsp chopped fresh coriander, to garnish
- 4 spring onions, chopped, to garnish
- 20g/¾oz dill, to garnish
For the spiced broth
- Oil, for frying
- 5 garlic cloves, sliced
- Knob fresh root ginger, peeled and julienned
- 500ml/18fl oz chicken stock
- 1–2 tbsp rose harissa paste
- 1 star anise
- ¼ tsp tamarind
- ½ tsp pomegranate molasses
- Salt and freshly ground black pepper
For the spiced rice
- Oil, for frying
- 1 onion, chopped
- 3 preserved lemons, chopped
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp crushed coriander seeds
- 100g/3½oz basmati rice
- Salt
Customise
- Swap cod for haddock or pollock fillets.
- Use regular harissa if rose harissa unavailable.
- Replace preserved lemons with fresh lemon zest and salt.
- Sub chicken stock with fish or vegetable stock.
Method
Marinate the cod (10 minutes, do first)
- Mix yoghurt, lemon juice and harissa paste in a bowl with a pinch of salt – this marinade tenderises while adding incredible colour and flavour.
- Coat cod fillets completely in the harissa yoghurt mixture and set aside in fridge to marinate while you make the other components.
Make the fragrant broth (12 minutes, overlap with rice)
- Heat a little oil over low heat in a saucepan and gently fry sliced garlic and julienned ginger until fragrant but not coloured – this builds the flavour base.
- Pour in chicken stock and add rose harissa, star anise, tamarind and pomegranate molasses – these create layers of sweet, sour and aromatic complexity.
- Simmer gently for 8-10 minutes to meld flavours, then season with salt and pepper. Keep warm.
Cook the spiced rice (15 minutes, overlap with broth)
- Fry chopped onion in a little oil until soft and golden – this sweetens and forms the rice foundation.
- Add preserved lemons, cinnamon stick, cumin seeds and coriander seeds – toast spices briefly to release their oils and perfume.
- Stir in basmati rice, cover with water, season with salt and simmer until tender but with bite. Drain and keep warm.
Grill the cod (6-8 minutes, do last)
- Preheat grill to high – you want fierce heat for that beautiful char.
- Place marinated cod under hot grill and cook 6-8 minutes until lightly blackened at edges and flakes easily – the yoghurt creates a gorgeous crust.
Assemble and serve
- Spoon warm spiced rice into deep bowls as your base.
- Ladle fragrant broth generously over rice – it should soak through beautifully.
- Top with charred harissa cod fillets, then scatter fresh coriander, chopped spring onions and dill fronds for colour and crunch.