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Smoky Harissa Baked Alaska Cod Bulgur Bowl

Smoky Harissa Baked Alaska Cod Bulgur Bowl
Healthy wild Alaska cod bowl with harissa aioli fresh veggies and bulgur beans.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Servings: 4

Ingredients

  • For the sauce:

  • Prepared or bottled harissa aioli
  • For the bulgur-beans:

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

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

  • 4 (4-5 oz ea.) wild Alaska cod fillets
  • 1 Tbsp extra-virgin olive oil
  • Salt, to taste
  • For the greens:

  • 8-12 cups mixed greens

Preparation

  1. Step 1 Prepare the grains

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

  2. Step 2 Cook the veggies

    Heat oven to 425°F. 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. Step 3 Cook the fish

    Reduce oven temperature to 400°F. 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 the thickness of the fish.

  4. Step 4 For each serving

    Place 2-3 cups of mixed greens in the bottom of a bowl. Evenly drizzle 1-2 tablespoons of harissa aioli onto greens.  Place 1/4 of the total bulgur-beans mix over the greens. Spoon 1 tablespoon 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 tablespoon aioli. Sprinkle on chopped fresh herbs, if desired.