Cod With Harissa Butter and Lemon
Published Oct. 2, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter, softened
- 1 to 2tablespoons harissa paste
- Zest of ½ lemon (optional), plus 1 to 2 teaspoons lemon juice
- 1teaspoon honey
- 1garlic clove, minced or crushed through a press
- Salt and black pepper
- 4cod fillets (5 to 7 ounces each), with or without skin
- 1½tablespoons olive oil
- Chopped fresh parsley (optional), for garnish
- Steamed vegetables, rice, couscous or bread, for serving
Nutritional analysis per serving (4 servings)
308 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 31 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, mix the softened butter, 1 tablespoon harissa, the lemon zest (if using), 1 teaspoon lemon juice and the honey and garlic until thoroughly combined. Season with salt and pepper, then taste and adjust the seasoning, adding more harissa or lemon juice as desired. Set aside.
- Step 2
Pat the cod fillets dry with paper towels. Season all sides with salt and pepper.
- Step 3
Heat the oil in a large pan or skillet over medium-high for 1 to 2 minutes. Add the cod (skin-side down if the fillets are skin-on) and cook for 3 to 4 minutes on one side, until the fish fillets release easily from the pan.
- Step 4
Gently flip the fillets, then place about ½ tablespoon of the harissa butter on each one and add the remaining harissa butter to the pan. Continue to cook for another 3 to 4 minutes, until the cod is cooked through and flakes easily with a fork and the harissa butter has turned into a glossy sauce.
- Step 5
Garnish with parsley if desired and serve immediately with your choice of side.
Private Notes
Comments
SO GOOD..used the full 2 Tablespoons of Harissa (Belazu Rose Harissa) and the lemon zest. Served the fish on a nest of tagliatelle; side of simply steamed broccoli, both of which benefitted from the pan sauce; lemon wedges to serve. Excellent flavor.Very easy recipe; highly recommend!But I would do things differently next time; the thicker portions of the cod held together well, but the thinner tail sections just fell apart; a firmer fish like sea bass, halibut or snapper might work better here
This sauce is delicious. Made it as written with cod the first time, and then with wild sockeye salmon a couple of days later. I think this sauce would also be great with shrimp or even chicken thighs.
Used snapper since I couldn't find any cod at the store. Delicious! Soaked up the sauce with fresh ciabatta. Had rainbow carrots from the farmer's market roasted in the oven as a side dish.
That sauce is soo good, I think you could put it on shoe leather and it'd become the must have dish of the season, lol. Made with tuna, served with roasted potatoes tossed in the sauce and topped with a few spoonfuls of yogurt. A real keeper, going in the weekly rotation with whatever protein on hand. Bet this would even be good over air fried tofu.
We used pollock (on sale). As easy as described. Don't skip the parsley garnish; it adds considerable spark to the prepared/cooked fish.
This was DELICIOUS. I followed the recipe as directed (used 2 full Tbs of harissa) other than subbing halibut for cod because that’s what I had. Very quick to prepare and my 7 year old didn’t find it spicy. Served with potatoes but will switch that out next time. Only change I would make in the future would be to double the sauce recipe because I could drink it, it was that good.