Smoky Harissa Baked Alaska Cod Bulgur Bowl
- 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 (15 ounce) can garbanzo beans, drained and rinsed
- 1 orange, juiced and zested
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
For the veggies:
- 1 pound tri-color carrots, large diced
- 2 tablespoons canola or olive oil
- Salt and pepper, to taste
For the fish:
- 4 (4-5 ounces each) wild Alaska cod fillets
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
For the greens:
- 8-12 cups mixed greens
Preparation
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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.
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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.
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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.
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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.
