Oven-Roasted Cod with Tarragon-Mint Puree and Pickled Serrano Chiles, Harissa Couscous and Asparagus Tempura

Norwegian Cod carries the unique flavor combination of serrano chiles and harissa in this delicious dish.

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Number of servings


Pickled Serrano Chiles

Asparagus Tempura

Tarragon-Mint Puree


  • Preheat oven to 285°F.

  • For the Norwegian Cod, combine paprika, white pepper and coriander. Place fish in spice blend and coat on all sides.

  • Add brown butter to a hot pan, then add seasoned cod and cook 3–4 minutes per side. Place pan in the oven for 5–8 minutes or until fully cooked.

  • To make the Couscous, place dry couscous and hot water in a pot. Cover with plastic wrap and let sit for 10 minutes until all the liquid has been absorbed. Gently fluff with fork. Add brown butter, harissa and kosher salt to taste.

  • For the Picked Serrano Chiles, first cut them in half and remove seeds. Next, cut shallots into ¼-inch thick slices. Then, in a small saucepan, add shallots, serrano chiles, cinnamon stick, star anise, rice wine vinegar, sugar and salt. Place on medium heat, stir and reduce until liquid has been absorbed or evaporated, about 10 minutes.

  • To make the Asparagus Tempura, prepare batter first: Mix flour, cornstarch, baking powder, baking soda and salt. Slowly add beer and whisk until there are no lumps. Add a few ice cubes to the batter to keep it cold. Batter should be thick enough to coat the food, but excess should easily run off.

  • Preheat oil to 375ºF in a fryer or pot.Coat asparagus with batter and place into hot oil. Cook until golden. Remove and set on paper-lined plate.

  • For the Tarragon-Mint Puree, first chop garlic and then, in a blender, add mint, tarragon, garlic and hot oil. Blend until smooth, about 1 to 2 minutes.

  • To plate, add ⅓ cup couscous to each plate and place 1 piece of cod on top. Garnish with Pickled Serrano Chiles and shallots, 1 tablespoon Tarragon-Mint Puree and asparagus tempura, and serve.