Harissa cod with tahini sauce

Serves 4.

For the cod;:

500g cod fillet, cut into 50g portions

3g sea salt

2g black peppercorns

60g clear honey

30g rose harissa

2 medium oranges, zested and juiced 50g sesame seeds

For the broccoli;:

600g tenderstem broccoli

15g garlic, peeled and minced

60g tahini paste

90ml water

90g preserved lemon paste

3g black peppercorns

5g salt

90g extra virgin olive oil

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 272Kcal/1137kJ

1. To make the cod; Season cod with salt and freshly cracked pepper.

2. Mix together the honey, harissa, zest and juice of the oranges.

3. In a frying pan over a medium high heat, add oil. Once hot add the cod and cook for 2-3 mins on oneside, then pour orange glaze over the cod. The mixture should bubble fiercely and become thick and sticky. Using a spoon, baste the fish with the mixture and, so that as it thickens it coats the fish to glaze it evenly.

4. Serve with the broccoli in a tahini sauce and preserved lemon. Garnish with toasted sesame seeds.

5. To make the broccoli; In a bowl add the tahini and lukewarm water and stir to loosen the tahini. Addthe preserved lemon paste, garlic, freshly cracked pepper and mix to combine.

6. In a pot on medium high heat bring salted water to the boil. Blanch the broccoli for 5 mins then drainand transfer to a bowl. Drizzle over the olive oil, tahini sauce and toss together to coat.