Harissa Cod and Chickpea Tray

Before the Shift

2 fish portions with chickpeas · Active 15 min · Total 40 min

A small tray of chickpeas and cherry tomatoes becomes a substantial base for cod, with harissa providing both color and a clear flavor direction. The tomatoes roast first; the fish joins them later so it does not have to endure the whole vegetable cooking time. Stirring a spoonful of yogurt into harissa makes a coating that stays on top of the fillets. Use the amount of harissa that suits the particular jar you have.

Jump to ingredients

Harissa-coated cod roasting over chickpeas, burst tomatoes and red onion.

Check the jar, then choose the heat

Harissa varies enormously. Some pastes are mostly roasted pepper with a little chile, while others are fiercely concentrated. The recipe gives a modest amount that can be increased at the table. Taste a little of the paste mixed with yogurt before it touches raw fish. Spoon a clean extra portion into a separate bowl if someone wants more; do not reuse the raw-fish coating.

Let the tomatoes make the sauce

The chickpeas need moisture to avoid drying into hard little beads. Halved tomatoes release their juice during the first roast, and a small measure of water helps it spread across the tray. Once the cod is added, check near the early end of the timing. Thickness matters more than the length of a fillet. A thermometer inserted into the thickest part gives the clearest answer.

Ingredients

  • 1 can chickpeas (15 oz/425 g), drained and rinsed
  • 8 oz cherry tomatoes, halved (225 g)
  • 1 small red onion, thinly sliced (100 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons water (30 ml)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon fine salt
  • 2 cod fillets, about 5 oz/140 g each and 1 inch thick
  • 2 tablespoons plain yogurt (30 g)
  • 1 tablespoon harissa paste, or 2 teaspoons for a gentler coating
  • 2 teaspoons lemon juice (10 ml)
  • 2 tablespoons chopped parsley

Set out

8-by-10-inch rimmed metal roasting pan, Small bowl, Instant-read thermometer

Allergens

Fish, Milk. Check labels and substitutions.

Make it

  1. Heat a conventional oven to 425°F/220°C. Combine chickpeas, tomatoes, onion, oil, water, cumin and salt in the roasting pan. Spread into an even layer.
  2. Roast for 12 minutes, then stir, pressing a few tomatoes so their juice coats the chickpeas.
  3. Mix yogurt and harissa in the small bowl. Set the cod on the chickpeas and spread the mixture over the tops.
  4. Return to the oven for 9–12 minutes, until the thickest part of each fillet reaches 145°F/63°C. The flesh should be opaque and separate easily.
  5. Add lemon juice and parsley to the chickpeas around the fish. Serve one fillet and half the chickpeas per person.

A home meal before leaving

The tray spends most of its time in the oven while you prepare other things. Set a timer for the fish stage rather than treating the whole roast as unattended cooking; fish can turn dry quickly once done.

A useful detail

Use a rimmed pan deep enough to hold the tomato juices. A flat baking sheet can spill when stirred.

Another way

  • Substitute similarly thick haddock or pollock, checking the same internal temperature.
  • Replace half the chickpeas with drained canned white beans for a softer texture.

Keep it well

Refrigerate fish and chickpeas in a shallow covered container within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 2 days. Reheat leftovers to 165°F/74°C, covered, with a spoonful of water.

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