Serves 2-4
Takes 30-40 minutes
Ingredients
Green harissa
- Garlic clove – 1 pressed
- Basil leaves – 1/2 cup
- Parsley leaves – 1/4 cup
- Extra virgin olive oil (EVOO) – 1/4 cup
- Lemon juice – 1/4 cup
- Ground cumin – 1/2 tsp
- Ground coriander – 1/4 tsp
- Jalapeño pepper – 1
- Sea salt – pinch
Cod
- Cod loins, 2 (400-500g in total)
- Bulletproof® XCTTM oil – 1 tsp
Vegetable side
- Spinach – 1 cup
- courgette – 1/2 cup
- fine beans – 1/2 cup
- peas – 1/2 cup
- salad onion – 1/2 cup
- Grass fed butter – 1 tsp
- Lemon – drizzle
- Salt – pinch
Equipment
- Blender or food processor
- Steamer
- Oven tray
- Baking paper
- Knife and chopping board
Prep
- Cod: Place the cod on the baking paper, drizzle on the Bulletproof® XCTTM oil, wrap the cod in the baking paper and place the parcel on an oven tray. Preheat the oven to 160℃.
- Veggies: Wash all veg. Chop the courgette, salad onion. Place the chopped vegetables in the steamer with the spinach, fine beans, peas, salad onion.
- Green harissa: wash the ingredients where necessary, place all the ingredients in the blender and blitz them ’til smooth
Cook
- Place the cod in the oven and let cook for 25 minutes
- When the cod has got about 10 minutes to go, steam the vegetables (4-5 minutes). Mix in a serving bowl with a drizzle of lemon, butter and salt
- Serve the cods on 4 plates, topped with 2 tbsp of the green harissa. Keep any spare harissa in the fridge (keeps good for a week)
Hope you enjoyed this recipe and I’d love to hear your thoughts – please leave me a comment below.
Paddy.
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