Recipe: cod with green harissa

nutrition-and-productivity-blog-11

Serves 2-4

Takes 30-40 minutes

Ingredients

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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

  1. 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℃.
  2. Veggies: Wash all veg. Chop the courgette, salad onion. Place the chopped vegetables in the steamer with the spinach, fine beans, peas, salad onion.
  3. Green harissa: wash the ingredients where necessary, place all the ingredients in the blender and blitz them ’til smooth

Cook

  1. Place the cod in the oven and let cook for 25 minutes
  2. 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
  3. 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)

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Hope you enjoyed this recipe and I’d love to hear your thoughts – please leave me a comment below.

Paddy.

If you are interested in trying out a FREE 7-day meal plan you can grab a copy of that here. Just add your details and we’ll get that over to you. 

Bulletproof and Brain Octane are registered trademarks owned by Bulletproof Digital, Inc Bulletproof Diet, XCT and Upgraded are marks owned by Bulletproof Digital, Inc

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