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Smoky Harrisa Baked Alaska Cod Grain Bowl

  • person Recipe courtesy of Alaska Seafood Marketing Institute
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Smoky Harrisa Baked Alaska Cod Grain Bowl

This hearty grain bowl is perfect for when you want something healthy but need more than just a salad. You can also substitute wild salmon or halibut for cod. Harissa is a smokey-spicy condiment that originated in North Africa and is typically made of chiles, garlic, olive oil, citrus and a few warm spices. This addition to baked cod and hearty bulgar makes for a flavorful meal. 

Smoky Harissa Baked Alaska Cod Grain Bowl

Servings: 4           Prep Time: 20 minutes        Cook Time: 25 minutes

 smoky harissa baked Alaska Cod grain bowl


For the Bulgar Beans:

    • 3 cup prepared bulgur wheat (or couscous)
    • 1 (15 oz) can garbanzo beans, drained and rinsed
    • 1 orange, juiced and zested
    • 2 Tbsp extra virgin olive oil
    • Salt and pepper, to taste

For the Carrots:

    • 1 lb tri-color carrots, large diced
    • Salt and pepper, to taste
    • 2 Tbsp canola or olive oil

For the Fish:


  1. Combine bulgur with garbanzo beans in a mixing bowl. Stir in juice from orange, olive oil, then season with salt and pepper.

  2. Heat oven to 425°. Toss carrots with olive oil, then season with salt and pepper. Roast carrots for about 10 minutes on a parchment-lined baking sheet until golden brown and edges are slightly charred.

  3. Reduce oven temperature to 400°. Season Alaska cod with salt; brush with 1 tablespoon olive oil. Bake on a non-stick baking sheet until cooked through, about 4-5 minutes, depending on thickness of fish.

  4. For each serving: Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 Tbsp of harissa aioli onto greens. Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 Tbsp aioli where cod will be placed and add cod fillet. Place roasted carrots over the salad and around the cod. Brush cod with a teaspoon of olive oil. Sprinkle on some of the orange zest. Drizzle on additional 1 Tbsp aioli.

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