I can't find harissa, would any other spice paste work here?

Yes! Honestly, if it goes with tomatoes and it goes with beans it will be delicious here - we sometimes make this with leftover pesto , sundried tomato paste, tapenade, even some gochujang. Yum!

I can't find za'atar, is there another spice blend that would work here?

Both would give slightly different vibes, but both Aleppo chilli flakes and Ras el Hanout would make good substitutes.

How to tell when cod is done?

Cod is fully cooked when it flakes easily when you prod it gently with a knife. It should also be white and opaque all the way through, not translucent.

Baked Mediterranean Cod with Cherry Tomatoes

Name: Baked Mediterranean Cod with Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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 of parsley; Small handful of dill; Small handful of basil

Baked Mediterranean Cod with Cherry Tomatoes

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This 30-minute, one pan recipe for Baked Mediterranean Cod with Cherry Tomatoes and White Beans is perfect for busy weeknights, but is also special enough to serve to guests!

Author: Margie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: One Pan
Cuisine: Mediterranean
Diet: Gluten Free

Ingredients

Scale

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 of parsley
Small handful of dill
Small handful of basil

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Instructions

Heat the oven to 200C/180C fan.
Toss the olive oil, lemon, za’atar, cannellini and cherry tomatoes in a large roasting tin with a good scrunch of salt. Mix together then 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, until the fish is cooked through and flakes when poked gently with a knife.
Finish everything with lots of herbs and a nice drizzle of extra virgin olive oil. Serve up and enjoy!

Notes

To store: Leftovers can be kept in an airtight container for 2 days in the fridge.

To reheat: If you need, I would reheat in the microwave for 1-2 minutes until hot all the way through. However, fish does not reheat well, and cod is one of the few fish that is not that great cold so ideally, I would just cook the amount of cod you need and eat that fresh. Then the tomatoes and beans make delicious leftovers. Making this recipe with prawns works well too, and those leftovers keep better and can be eaten cold.

Harissa: Make this with leftover pesto, sundried tomato paste, tapenade, even some gochujang.

Frozen fish: Frozen fish works fine but it must be fully thawed. Continue as instructed in the recipe.

Find it online: https://desertislanddishes.co/harissa-cod-with-cherry-tomatoes/