Harissa cod, chickpea and kale bake
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Harissa cod, chickpea and kale bake
Feel free to swap or add in any veg you have to hand – courgettes are great, as are cherry tomatoes and green beans
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
444Kcal
Fat
14gr
Saturates
2gr
Carbs
35gr
Sugars
10gr
Fibre
16gr
Protein
37gr
Salt
1.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 red onion, cut into slim wedges
- 1 red pepper, sliced into strips
- 200g broccoli, separated into smaller florets
- zest and juice of ½ lemon, plus wedges to serve
- 1 tbsp olive oil
- 1 tbsp rose harissa paste
- 2 x boneless and skinless cod fillets (combined weight 250g)
- 1 x 400g tin chickpeas, drained and rinsed
- 50g curly leaf kale, torn
- 100ml vegetable stock, made using ½ stock cube
- handful of flat-leaf parsley, chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Combine the onion, pepper, broccoli and lemon zest with the oil on a medium-size deep baking tray with some seasoning. Roast for 10 minutes or until tender.
- Meanwhile, combine the harissa and lemon juice in a shallow dish. Add the cod and turn to coat. Set aside for 5 minutes to marinate.
- Add the chickpeas, kale and stock to the onion mixture on the baking tray and stir to combine. Top with the cod. Bake for a further 10 minutes or until the fish is cooked through. Season, garnish with parsley and serve with lemon wedges.
