Smokey 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.

Smokey Harissa Baked Alaska Cod Grain Bowl

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Servings

Prep Time

20 minutes

Cook Time

25 minutes

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.

Author:

Recipe courtesy of Alaska Seafood Marketing Institute

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Ingredients

For the Bulgar Beans:

3 c 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:

4 Popsie’s wild Alaska cod portions
1 Tbsp extra virgin olive oil
Salt, to taste
Harissa aioli
8-12 cups mixed greens

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Directions

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