Cod with lemon crust of harissa: quick and easy recipe

This is a recipe for fresh cod lovers, a fish with a soft but firm texture and a delicate flavor. We met her by chance in the British magazine Delicious and we did not hesitate for a second to get down to work. We loved this cod with lemon harissa crust for that spicy point granted by the famous Tunisian seasoning.

The original recipe is accompanied by a couscous with vegetables, which is not even painted cod. But we wanted to make this dish a healthier meal and we have prepared sautéed chickpeas as a base for the fish. The manufacturing process is very simple and relatively fast, especially the cod with lemon harissa crust.

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For 4 people
  • Fresh cod on loins 4
  • Harissa (1 level teaspoon) 5 g
  • Panko 40 g
  • Lemon 1
  • 50 g onion
  • 50 g red pepper
  • Green pepper 50 g
  • Cooked chickpeas 250 g
  • Extra virgin olive oil
  • Salt

How to make cod with lemon crust of harissa

Difficulty: Easy
  • Total time 30 m
  • Elaboration 10 m
  • 20 m cooking

We start preparing the sauteed chickpeas, since cod takes very little time to be ready. To do this, we chop the onion, red pepper and green pepper into small dice of the same size. Heat a couple of tablespoons of soft olive oil in a pan and sauté the vegetables for five minutes. Add the chickpeas, stir, season and reserve.

Cod is a fish that contains a lot of water, so it should be dried with paper towels before cooking. To do this, we place the loins, with the skin at the bottom, on a couple of sheets of absorbent paper and season them. Spread each tenderloin with a teaspoon of harissa, a hot pepper paste used in Middle Eastern cuisine.

We spread the panko on each of the loins, making sure to distribute it well throughout the surface so that it covers the harissa. With a very fine grater, preferably a microplane, we grate the lemon on the cod loins so that the zest falls on all equally. Nothing happens if we do not have a microplane, but I recommend this utensil because it scratches without weighing it down and so finely that the pieces of skin are not noticeable, which I personally thank very much.

Transfer the loins of cod to a baking sheet, covered with sulfurized paper, and put it in the preheated oven at 200 ºC. We put the tray in the middle-lower part of the oven to prevent the scab from burning before the cod is cooked. It is advisable to be aware in case it is necessary to cover the cod with aluminum foil.

He cooking time will depend on the thickness of the loins although, if it serves as a reference, I will tell you that mine took 10 minutes and that, during the last two, I only put the oven in gril function so that the surface was browned. While the cod is baked, we heat the chickpeas and distribute them in four dishes so that, as soon as it is ready, we place it on top and we can serve it very hot.

With what to accompany the cod with lemon crust of harissa

This cod with lemon harissa crustLike any other fish dish, it should be served immediately, without delay. This way it will be more juicy and we can enjoy it to the fullest. If we want to add an extra point of acidity, we can accompany the dish with some lemon wedges and sprinkle the loins with its juice.