GLAZED BLACK COD WITH RED RICE & HARISSA

There are several reasons why black cod is outstanding. It is sustainably sourced, packed with healthy Omega-3 fatty acids and is buttery, sweet and tender when cooked.

Perfect served as a lunch or light supper, the North African spices compliment the black cod perfectly and the lemon glaze gives it a wonderful caramelisation. 

Soaking the dried chillis overnight for the harissa gives a better end result but can also be done a few hours before if short on time.

Soak the dried chillies in hot water for a minimum of 30 minutes or overnight. Once soaked and soft, strain off the liquid and reserve it for the harissa

In a small saucepan add the lemon juice, zest and sugar, bring to the boil and reduce by two thirds. Set aside to cool thoroughly so it thickens.

Defrost the black cod fillet. Place on a chopping board and using a sharp knife cut the fillet in half lengthways either side of the pin bones and carefully remove. Leave the skin on as this holds the fish together well while cooking. Cut each half of the fillet into 2 equal portions (4 in total). Pat the cod dry with kitchen towel and place in the fridge.

Make the harissa by adding the strained chillies, Chilli water, garlic, vinegar and Ras el Hanout to a pestle and mortar and pulverise. Once the garlic begins to break down add the oil and continue blending until all the ingredients are well incorporated.

Rinse the red rice in a sieve under cold water. Place in a saucepan and add 400ml of cold water and a pinch of salt. Cover, bring to the boil and reduce to a low simmer for approximately 25 minutes until all the liquid has been absorbed and the rice is cooked. Take off the heat, leaving the lid on to keep it warm.

Finely dice the fresh chilli, slice the spring onions and chop the coriander. Slice the yellow beans into 0.5cm pieces and blanche them for 1.5-2 minutes or until they are cooked but still have a bite to them. Drain and set aside with the rest of the rice garnish.

Using a pastry brush glaze the cod fillets generously with the lemon reduction and season with salt and pepper. Heat a heavy-based non-stick frying pan on a medium high heat and fry the fillets in a little olive oil for a minute or so on each side just to create some caramelisation on the outside but not cook all the way through and then place on a baking tray skin side down in a preheated oven at 180°c fan and cook for 4-5 minutes or until just cooked.  

As the cod goes in the oven heat a heavy-based non-stick frying pan on a medium heat. Coat with the harissa and toss in the rice, yellow beans, chopped chilli, spring onions, coriander and heat through gently. Check the seasoning and adjust accordingly.