The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Orange & Harissa Baked Basa with Jewelled Rice
Sustainably-sourced cod, baked til tender with warming harissa and freshly-squeezed orange. Serve with an impressive festive rice, layered with shredded sprouts and pomegranate jewels. Pack in even more flavour with roasted carrots and parsnips, then top with toasted pistachios: a true feast!
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 4 x basa fillets (Fish)
- 2 garlic clove
- 20g flaked almonds (Nuts)
- 200g brown rice (100% Brown Rice)
- 2 onion
- 1 tsp turmeric (use half)
- 1 tsp fennel seeds
- 1 parsnip
- 2 carrot
- 2 tbsp harissa paste (Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 75g pomegranate seeds
- 1 orange
Nutritional Information
Calories: 552
Protein: 33g
Carbs: 64g
Fat: 16g
Orange & Harissa Baked Basa with Jewelled Rice
Sustainably-sourced cod, baked til tender with warming harissa and freshly-squeezed orange. Serve with an impressive festive rice, layered with shredded sprouts and pomegranate jewels. Pack in even more flavour with roasted carrots and parsnips, then top with toasted pistachios: a true feast!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a small bowl & a small baking dish
Roast the carrots & parnsips
- Cut the carrots and parsnips into 1cm thick batons (peel optional). Add the prepped veg to the lined baking tray and toss 1 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, turning once, until soft and golden
Get the rice on
- Meanwhile, add the rice and the half pack of turmeric to the saucepan, and boil for 25-30 mins, until cooked, then drain
Fish time
- Zest and halve the orange. In the small bowl, combine the harissa (or to taste), 2 tbsp oil, a pinch of orange zest and the juice from the orange. Season with salt and pepper
- Place the cod in the small baking dish. Season with salt and pepper
- Pour over half the dressing and bake in the oven for 21 mins, until cooked through
Build the dish
- Meanwhile, trim and finely slice the sprouts
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the fennel seeds and cook for 30 seconds
- Add the sprouts and garlic paste, then cook for 4-6 mins, until golden
- When the rice and roasted veg are cooked, add to the frying pan. Mix well to combine and season with salt and pepper
Plate up
- Roughly chop the pistachios
- Serve the rice on plates. Top with the cod and spoon over any roasting juices
- Scatter over the pomegranate seeds and pistachios. Drizzle over the remaining dressing to finish
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