There are several reasons why black cod is outstanding. It is sustainably sourced, packed with healthy Omega-3 fatty acids and is buttery, sweet and tender when cooked.
Perfect served as a lunch or light supper, the North African spices compliment the black cod perfectly and the lemon glaze gives it a wonderful caramelisation.
Soaking the dried chillis overnight for the harissa gives a better end result but can also be done a few hours before if short on time.
|Prep Time:||1 Hour|
|Cook Time:||30 Minutes|
|Total Time:||1.5 Hours|
- 1 Whole Black Cod Fillet 600g+/-
- 250g Yellow French Beans
- 200g Red Rice
- 400ml Cold Water
- 2 Spring Onions
- 1 Deseeded Chopped Fresh Red Chilli
- 1 Handful Fresh Coriander
- Angel Hair Chilli to Garnish
- Olive Oil
- Salt & Pepper
- 3 Lemons (Juice and Zest)
- 1 Tbsp Sugar
- 7g Dried Bird Eye chilli
- 1 Clove of Peeled Garlic
- 1/2 Tsp White Balsamic Vinegar
- 1/2 Tsp Ras El Hanout Spice Mix
- 1 Tbsp Olive Oil
SHOP RECIPE INGREDIENTS HERE
Soak the dried chillies overnight in water just off the boil.
In a small saucepan add the lemon juice, zest and sugar, bring to the boil and reduce by two thirds. Set aside to cool thoroughly so it thickens.
Defrost the black cod fillet. Place on a chopping board and using a sharp knife cut the fillet in half lengthways either side of the pin bones and carefully remove. Alternatively the pin bones can be left in and removed after cooking although we prefer to do so before. Leave the skin on as this holds the fish together well while cooking and cut each half of the fillet into 4 equal portions (8 in total). Pat the cod dry with kitchen towel and place in the fridge.
Strain off the water from the rehydrated chillis and make the harissa by adding the strained chillies, garlic, vinegar and ras el hanout to a pestle and mortar and blending. Once the garlic begins to break down add the oil and continue blending until all the ingredients are well incorporated.
Rinse the red rice in a sieve under cold water. Place in a saucepan and add 400ml of cold water and a pinch of salt. Cover, bring to the boil and reduce to a low simmer for approximately 25 minutes until all the liquid has been absorbed and the rice is cooked. Take off the heat, leaving the lid on to keep it warm.
Finely dice the fresh chilli, slice the spring onions and chop the coriander. Slice the yellow beans into 0.5cm pieces and blanche them for 1.5-2 minutes or until they are cooked but still have a bite to them. Drain and set aside with the rest of the rice garnish.
Using a pastry brush glaze the cod fillets generously with the lemon reduction and season with salt and pepper. Heat a heavy-based non-stick frying pan on a medium high heat and fry the fillets in a little olive oil for a minute or so on each side just to create some caramelisation on the outside but not cook all the way through and then place on a baking tray skin side down in a preheated oven at 180°c fan and cook for 4-5 minutes or until just cooked.
As the cod goes in the oven heat a heavy-based non-stick frying pan on a medium heat. Coat with the harissa and toss in the rice, yellow beans, chopped chilli, spring onions, coriander and heat through gently. Check the seasoning and adjust accordingly.
Spoon the rice in the centre of four warmed plates (a plating ring can be used if available). Using a fish slice lift the cod from the tray, leaving the skin behind, and place the cod on top of the rice (2 portions per person). Finish with angel hair chilli to garnish.