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
90g preserved lemon paste
3g black peppercorns
90g extra virgin olive oil
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 272Kcal/1137kJ
To make the cod; Season cod with salt and freshly cracked pepper.
Mix together the honey, harissa, zest and juice of the oranges.
In a frying pan over a medium high heat, add oil. Once hot add the cod and cook for 2-3 mins on one
side, 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.
Serve with the broccoli in a tahini sauce and preserved lemon. Garnish with toasted sesame seeds.
To make the broccoli; In a bowl add the tahini and lukewarm water and stir to loosen the tahini. Add
the preserved lemon paste, garlic, freshly cracked pepper and mix to combine.
In a pot on medium high heat bring salted water to the boil. Blanch the broccoli for 5 mins then drain
and transfer to a bowl. Drizzle over the olive oil, tahini sauce and toss together to coat.