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Smoky Harissa Baked Wild Alaska Cod Bulgur Bowl (Foodservice)

Smoky Harissa Baked Wild Alaska Cod Bulgur Bowl (Foodservice)
Healthy wild Alaska cod bowl with harissa aioli, fresh veggies and bulgur grains.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 bowls

Ingredients

  • Mixed greens

  • 8 ounce mixed greens
  • Bulgur wheat

  • 1 1/2 cups bulgur wheat
  • 3 1/2 cups water
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper, finely ground
  • 4 teaspoons extra virgin olive oil
  • Fresh herb mix

  • 1 cup chopped fresh herbs
  • Roasted carrots

  • 24 ounces tricolor carrots, diced 3/4 inch
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoons black pepper, finely ground
  • Smoky harissa aioli (makes 12 servings)

  • 1 lemon, zested and juiced
  • 6 tablespoons harissa paste, prepared
  • 1 1/4 cups mayonnaise
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon ras el hanout
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, finely ground
  • 2 tablespoons parsley leaves, chopped
  • Seasoned wild Alaska cod

  • 1-1 1/4 pounds wild Alaska cod, 4 fillets, 5-5 ounces each
  • 1/2 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • Other

  • 1 10-ounce can garbanzo beans, drained and rinsed
  • 2 oranges, 1 cut into 8 wedges, 1 zested and juiced
  • 1/2 teaspoon ras el hanout
  • 2 tablespoons extra virgin olive oil

Preparation

  1. Step 1 Prepare the greens

    Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.

  2. Step 2 Prepare the bulgur

    Place bulgur, water, salt and pepper and 2 teaspoons olive oil in an 8-10-quart sauce pot and bring to a simmer; cook slowly for 12–15 minutes. The grain will be tender, slightly puffed and still have some bite. Strain the bulgur, toss in a bowl with 2 teaspoons olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days.

  3. Step 3 Prepare the harissa aioli

    In a small blender or food processor, combine the lemon zest, lemon juice, harissa, mayonnaise, ginger, ras el hanout, olive oil, salt, and pepper. Blend for 2-3 minutes, add parsley, blend 15 seconds, reserve. Refrigerate up to 4 days.

  4. Step 4 Prepare the herbs

    Prepare a mixture of your favorite chopped fresh herbs (basil, mint, cilantro leaves, and chives) and refrigerate up to 3 days.

  5. Step 5 Roast the carrots

    In a mixing bowl, toss the carrots with olive oil and place evenly onto a parchment lined sheet pan. Evenly season with salt and pepper. Preheat oven to 500°F, high convection if possible. Cook for 12-15 minutes until golden brown and edges are slightly charred. Cool directly on sheet pan. When cool, transfer to a container and refrigerate up to 3 days.

  6. Step 6 Bake the Alaska cod

    Heat oven to 400°F. Season the Alaska cod with salt and olive oil ensuring all sides are covered, place onto a small non-stick baking sheet, bake approximately 4-5 minutes (depending on the thickness of the fish) until cooked, remove.

  7. Step 7 Assemble the bowls

    Prepare the vegetable, aioli, grain recipes in advance and refrigerate up to 3 days. Place the mixed greens on the bottom of the bowl, drizzle 1 tablespoon of the smoky harissa aioli over the greens. Combine the bulgur wheat and garbanzo beans in a mixing bowl with the juice from the zested orange. Place on top of the greens. In a separate bowl, mix ras el hanout, fresh herb mix, and olive oil. Then place in a neat pile over the grains. Place 1 tablespoon of smokey harissa aioli where the Alaska cod will be placed. Place the roasted carrots over and around the bulgur wheat mixture. Place the seasoned wild Alaska cod on top of the bulgur wheat mixture. Drizzle 1 teaspoon of olive oil and 1 teaspoon orange zest over the top of the fish and dish, then drizzle 2 tablespoons of smoky harissa aioli around the grains and garnish with an orange wedge. Serve with extra dressing, if desired.

  8. Step 8 Notes

    Wild Alaska pollock, salmon, or halibut can be substituted. Cooking times may vary. Traditional couscous could be used here in place of the bulgur.