| Category: Main » Black Cod Recipes |
| Title: | Smoky Harissa Baked Alaska Cod Bulgur Bowl |
| Detail: | For the sauce: Prepared or bottled harissa aioli For the bulgur-beans: 3 cups prepared bulgur wheat (or couscous) 1 (15oz) can garbanzo beans, drained and rinsed 1 orange, juiced and zested 2 Tbsp extra-virgin olive oil Salt and pepper, to taste For the veggies: 1 lb tri-color carrots, large diced 2 Tbsp canola or olive oil Salt and pepper, to taste For the fish: 4 (4-5 oz ea.) wild Alaska cod fillets 1 Tbsp extra-virgin olive oil Salt, to taste For the greens: 8-12 cups mixed greens Preparation Step 1 Prepare the grains Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper. Step 2 Cook the veggies Heat oven to 425°F. Toss carrots with olive oil, then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and edges are slightly charred. Step 3 Cook the fish Reduce oven temperature to 400°F. Season Alaska cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on the thickness of the fish. Step 4 For each serving Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tablespoons of harissa aioli onto greens. Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 tablespoon aioli where cod will be placed and add cod fillet. Place roasted carrots over the salad and around the cod. Brush cod with a teaspoon of olive oil. Sprinkle on some of the orange zest Drizzle on additional 1 tablespoon aioli. Sprinkle on chopped fresh herbs, if desired. |
