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
Prep:10 mins
Serves 2
400g can chickpeas, rinsed and drained 1 tbsp olive oil4 tbsp runny honey 2 tbsp harissa1 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 1Heat 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 2Mix 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 3While 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.
