Your cart is empty
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Preheat the grill to MAX.
2.
In a bowl, mix together the harissa, honey, lemon juice and salt. Add the cod loins, coat well and set aside to marinate.
2 tbsp Harissa paste
1 tbsp Honey
1 Lemon
Salt
600 g Cod loins
For the beans:
1.
Slice the leeks in half lengthwise. Take one half and julienne it into strips for the crispy topping. Finely slice the remaining three halves into half moons.
2 Leeks
2.
Set a large, deep frying pan over a medium heat. Once hot, add the olive oil and fry the julienned leeks for 3–4 minutes, stirring regularly, until crispy and golden. Remove and set aside, leaving the oil in the pan.
2 tbsp Olive oil
3.
Add the sliced leeks, chilli flakes and garlic and cook down for 5–6 minutes until slightly caramelised. Add the courgettes and cook for a few minutes, then pour in the butterbeans along with their liquid and the bone broth. Mix well and bring to a gentle simmer. After a few minutes, turn off the heat and stir through the parmesan.
2 tbsp Chilli flakes
5 Garlic cloves
4 Baby courgettes
800 g Butterbeans
150 g Chicken bone broth
60 g Parmesan
4.
Lay the cod loins on top and slide the pan under the grill, as close to the top as possible, for 6–8 minutes until the cod is just cooked through.
5.
Meanwhile, finely chop the parsley and dill, mince the green chilli and jalapeños and mix into the yoghurt with the lemon juice and a pinch of salt.
10 g Parsley
10 g Dill
1 tbsp Pickled jalapeños
250 g 0% Greek yoghurt
1 Lemon
6.
Bring the pan straight to the table, drizzle over the yoghurt, top with the crispy leeks and serve with lemon wedges.
For
4
M
I
For the beans
800
g
Butterbeans
2
Leeks, large
5
Garlic cloves
4
Baby courgettes
2
tbsp
Chilli flakes
150
g
Chicken bone broth
60
g
Parmesan
2
tbsp
Olive oil
1
Lemon
For the Cod:
600
g
Cod loins
2
tbsp
Harissa paste
1
tbsp
Honey
1
Lemon
Salt
For the Yoghurt:
250
g
0% Greek yoghurt
1
tbsp
Pickled jalapeños
10
g
Parsley
10
g
Dill
1
Lemon
Per Serving
Calories
570kcal
Fat
14g
Carbs
65g
Protein
56g
Fibre
16.2g
Only visible to you
Made it?
Cancel
M
Martijn
a day ago
Very tasty. The marinated cod under the grill was a hit!
Like
Reply
Cancel
M
Mandy C
3 days ago
Took a lot longer than 30mins. I sub gochujang for Harissa paste. It tasted delicious with Bold Bean & Co
Like
Reply
Cancel
Ben
4 days ago
Stop it Finn! - these dishes are leveling up my evenings man. Love the balance of this dish.
Like
Reply
Cancel
K
keithkris
5 days ago
I cooked my own Rancho Gordo big beans (can't remember which ones) and used the bean "liqueur" instead of stock. Prep takes some time, but super easy. Only thing that I struggled with was getting that thicker dark texture to my harissa sauce for the cod. The amount of lemon juice (medium lemon) really diluted the color and concentration of the harissa even with an extra tbs of harissa. I'm sure I'll figure that out on my next attempt. That being said, this is still 5* delicious!
Like
Reply
Cancel
Finn
5 days ago
Glad you liked it! It’ll really vary depending on the harissa but if you like, make the dressing without the lemon the juice and just squeeze it over the fish once cooked. FYI I used Lamiri harissa
Like
Reply
Cancel
M
Mary
8 days ago
Great! Try and find hydrated butter beans. Would make again!
Like
Reply
Cancel
Zoee
10 days ago
This was super tasty, although on the first round it took me a bit longer than half an hour. A bit of practice though and I could probably get it to half an hour. My cod marinade was a bit more juicy than the video and I only used one tablespoon of chili flakes which gave it more of a little bit than a spicy taste. Will be making this one again!
Like
Reply
Cancel
Matt J
22 days ago
Very impressed, bold bean co makes all the difference!
Like
Reply
Cancel
Prep
15m
Cook
15m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Preheat the grill to MAX.
2.
In a bowl, mix together the harissa, honey, lemon juice and salt. Add the cod loins, coat well and set aside to marinate.
2 tbsp Harissa paste
1 tbsp Honey
1 Lemon
Salt
600 g Cod loins
For the beans:
1.
Slice the leeks in half lengthwise. Take one half and julienne it into strips for the crispy topping. Finely slice the remaining three halves into half moons.
2 Leeks
2.
Set a large, deep frying pan over a medium heat. Once hot, add the olive oil and fry the julienned leeks for 3–4 minutes, stirring regularly, until crispy and golden. Remove and set aside, leaving the oil in the pan.
2 tbsp Olive oil
3.
Add the sliced leeks, chilli flakes and garlic and cook down for 5–6 minutes until slightly caramelised. Add the courgettes and cook for a few minutes, then pour in the butterbeans along with their liquid and the bone broth. Mix well and bring to a gentle simmer. After a few minutes, turn off the heat and stir through the parmesan.
2 tbsp Chilli flakes
5 Garlic cloves
4 Baby courgettes
800 g Butterbeans
150 g Chicken bone broth
60 g Parmesan
4.
Lay the cod loins on top and slide the pan under the grill, as close to the top as possible, for 6–8 minutes until the cod is just cooked through.
5.
Meanwhile, finely chop the parsley and dill, mince the green chilli and jalapeños and mix into the yoghurt with the lemon juice and a pinch of salt.
10 g Parsley
10 g Dill
1 tbsp Pickled jalapeños
250 g 0% Greek yoghurt
1 Lemon
6.
Bring the pan straight to the table, drizzle over the yoghurt, top with the crispy leeks and serve with lemon wedges.
For
4
M
I
For the beans
800
g
Butterbeans
2
Leeks, large
5
Garlic cloves
4
Baby courgettes
2
tbsp
Chilli flakes
150
g
Chicken bone broth
60
g
Parmesan
2
tbsp
Olive oil
1
Lemon
For the Cod:
600
g
Cod loins
2
tbsp
Harissa paste
1
tbsp
Honey
1
Lemon
Salt
For the Yoghurt:
250
g
0% Greek yoghurt
1
tbsp
Pickled jalapeños
10
g
Parsley
10
g
Dill
1
Lemon
Per Serving
Calories
570kcal
Fat
14g
Carbs
65g
Protein
56g
Fibre
16.2g
Only visible to you
Made it?
Cancel
M
Martijn
a day ago
Very tasty. The marinated cod under the grill was a hit!
Like
Reply
Cancel
M
Mandy C
3 days ago
Took a lot longer than 30mins. I sub gochujang for Harissa paste. It tasted delicious with Bold Bean & Co
Like
Reply
Cancel
Ben
4 days ago
Stop it Finn! - these dishes are leveling up my evenings man. Love the balance of this dish.
Like
Reply
Cancel
K
keithkris
5 days ago
I cooked my own Rancho Gordo big beans (can't remember which ones) and used the bean "liqueur" instead of stock. Prep takes some time, but super easy. Only thing that I struggled with was getting that thicker dark texture to my harissa sauce for the cod. The amount of lemon juice (medium lemon) really diluted the color and concentration of the harissa even with an extra tbs of harissa. I'm sure I'll figure that out on my next attempt. That being said, this is still 5* delicious!
Like
Reply
Cancel
Finn
5 days ago
Glad you liked it! It’ll really vary depending on the harissa but if you like, make the dressing without the lemon the juice and just squeeze it over the fish once cooked. FYI I used Lamiri harissa
Like
Reply
Cancel
M
Mary
8 days ago
Great! Try and find hydrated butter beans. Would make again!
Like
Reply
Cancel
Zoee
10 days ago
This was super tasty, although on the first round it took me a bit longer than half an hour. A bit of practice though and I could probably get it to half an hour. My cod marinade was a bit more juicy than the video and I only used one tablespoon of chili flakes which gave it more of a little bit than a spicy taste. Will be making this one again!
Like
Reply
Cancel
Matt J
22 days ago
Very impressed, bold bean co makes all the difference!
Like
Reply
Cancel
