L’Artisan: Black Cod over Almond-Studded Rice
with Chermoula & Spicy Harissa-Roasted Vegetables
Cooking time
25 minutes
Servings
2/4
Calories
920 /serving
There are taste tests and then there are texture tests, and this cheffy recipe passes both with flying colours. Wild-caught black cod fillets fall into luxuriously thick white flakes, each bite melting like butter in your mouth. For contrasting crunch, elegant basmati rice is studded with Marcona almonds (pan-toasted to release their rich fragrance). Cauliflower and mini peppers come out of the oven super-charged, thanks to a coating of harissa, honey, lemon and garlic. Nail this North African-inspired night with an herby homemade chermoula for the finish.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 200g Cauliflower florets
- 200g Mini sweet peppers
- 2 Garlic cloves
- 1 Lemon
- 14g Herb medley (parsley, mint, cilantro)
- 25g Marcona almonds
- 160g Basmati rice
- 15g Harissa
- 14g Honey
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Almonds, Cod, Sesame, Sulphites
You will need:
Medium pot
Large pan (non-stick if possible)
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
50 g
Saturated Fat
10 g
Sodium
270 mg
Total Carb
89 g
Sugars
10 g
Protein
33 g
Fibre
11 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, juice the lemon. Mince the garlic. Halve the cauliflower if large. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
Roast the vegetables
In a large bowl, combine the harissa, honey, ½ the lemon juice, ½ the garlic, a drizzle of oil and S&P. Add the cauliflower and sweet peppers; toss well. Arrange on a lined sheet pan and roast, stirring halfway, 18 to 20 min., until browned and tender.
Toast the almonds
Meanwhile, roughly chop the almonds. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the almonds and ⅓ of the spices. Toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to the pot of rice; stir well. Wipe out and reserve the pan.
Cook the cod
Pat the cod dry with paper towel; season with ½ the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
Make the chermoula & serve
Meanwhile, to the bowl of herbs, add the remaining lemon juice, garlic and spices, 2 tbsp oil (double for 4 portions) and S&P; stir well. Divide the rice between your bowls. Top with the vegetables and cod. Spoon the chermoula over. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
