Harissa Cod with Beetroot and Orange Salad

Fruit and spice combine well in this simple-to-make light dish, made by Katie Bishop - it's packed with goodness
By Katie Bishop
Harissa Cod with Beetroot and Orange Salad
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: easy


For the fish

  • 1-2 tsp harissa
  • 1/2 orange, juice only
  • 1 tbsp olive oil
  • 2 x 175 g cod fillets, or other firm white fish fillets

For the salad

  • 300 g raw beetroot
  • 1 orange
  • 1 shallot, finely chopped
  • 1 tbsp olive oil
  • 1-2 tbsp shredded mint leaves


1. Mix the harissa, orange juice and oil together and rub over the fish. Set the fish in a dish and leave to marinate for up to an hour, if you have time.

2. Peel and grate the beetroot for the salad. Finely grate the orange rind and cover with boiling water - set aside for a few minutes. This takes away any bitterness.

3. Cut the pith and membrane from the orange and segment the fruit.

4. Heat a non-stick frying pan over a high heat. Cook the fish for 4-8 minutes on each side, depending on its thickness. Remove the fish from the pan and keep warm.

5. In the same pan as you cooked the fish, add the shallot and tip in the oil, mint, orange segments and beetroot. Place the pan over a very low heat and toss together until just warmed through. Drain the zest from the water and add half to the mixture.

6. Spoon the salad onto serving plates and top with the fish. Garnish with the remaining zest and finish with a scattering of shredded mint.

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