If you're looking for a one pan fish supper that's sure to impress look no further than our Baked Harissa Cod with Cherry Tomatoes and Beans. Ready in just 30 minutes this Harissa Cod bake is filled with bright, summery flavours and is a new way to cook cod the whole family will love!
One pan meals are perfect for busy weeknights, and this one is our new favourite!
First, white beans and on-the-vine cherry tomatoes are tossed with lots of olive oil, fresh lemon and herbal za'atar.
Then, while they're roasting thick, flaky fillets of cod are topped with a quick harissa butter.
Finally, the whole thing is finished with a generous shower of fresh herbs.
Honestly, this delicious recipe for Harissa Cod with Cherry Tomatoes is a super simple dinner that is sure to wow, also special enough to serve guests!
Ingredients
- olive oil (something mild and light here for cooking)
- lemon
- za'atar
- cannellini beans (either two cans or 1 large jar, we love the Bold Bean Co. ones!)
- vine cherry tomatoes (we find on the vine ones have the best flavour!)
- salt
- chunky cod loin fillets (or any other chunky, sustainable white fish)
- rose harissa (Belazu make a lovely one)
- softened unsalted buter
- fresh parsley
- fresh dill
- fresh basil
Frequently Asked Questions
Fish does not reheat well, and I'm afraid cod is one of the few fish that is not that great cold. However, if you do want to plan for leftovers simply reduce the amount of cod you add -- the tomatoes and beans make delicious leftovers. Or, cook the tomatoes and beans for 5 minutes longer then add harissa tossed king prawns and cook for a further 5 minutes -- they'd make a great tomato bean salad bowl! As would two slabs of feta, each cut into two smaller ones before being topped with the harissa butter.
Yes! Honestly if it goes with tomatoes and it goes with beans it will be delicious here -- we sometimes make this with leftover pesto instead. Yum!
Both would give slightly different vibes, but both Aleppo chilli flakes and Ras el Hanout would make good substitutes.
You Might Also Enjoy
- Simple Quick Fish Curry with Coconut Milk
- Crispy Homemade Cod Goujons
- Easy Creamy Chicken with Tomatoes and Cannellini Beans
- Baked Salmon with Pesto Crust
- Simple Poached Fish with Tomato Beans
Harissa Cod with Cherry Tomatoes
This 30-minute, one pan recipe for Harissa Cod with Cherry Tomatoes and White Beans is perfect for busy weeknights, but is also special enough to serve to guests!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: One Pan
- Diet: Gluten Free
Ingredients
- 2 tbsp olive oil
- 1 lemon, zested
- 2 tsp za'atar
- 2 x 400g cannellini beans (or 1 x 700g jar)
- 250g vine cherry tomatoes
- salt
- 4 chunky cod loin fillets
- 2 tbsp rose harissa
- 70g softened unsalted butter
- small handful parsley
- small handful dill
- small handful basil
Instructions
- Heat the oven to 200C/180C fan.
- Toss the olive oil, lemon, za’atar, cannellini and cherry tomatoes in the roasting tin with a good scrunch of salt. Roast for 10 mins.
- Meanwhile, mash the butter and harissa together with a pinch of salt. After the 10 mins of cooking nestle the fish into the beans and top each one with a spoon of the butter. Cook for a further 8-10 mins.
- Finish everything with lots of herbs and a nice drizzle of extra virgin olive oil.
Notes
This recipe does not yield great leftovers, but it is easily halved.
Leave a Reply