5-ingredient hot honey-glazed cod with crispy chickpeas

Based on 9 ratings
Devan

Devan

Editor

“Inspired by Andy Baraghani’s Hot Honey Chicken Thighs on Bon Appétit, once you taste the combination of spicy chilies, sweet honey, and tangy lemon juice, you’re going to want to throw this hot honey on everything. It’s an ideal combination of flavors and when cooked down into a thick, syrupy glaze, it’s irresistible and makes for an especially pleasing addition to just about any meat, or even simple roasted veg.”

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
cod fillets
5 tbsp honey
800 g canned chickpeas
Thai chilis
lemon
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • oven
  • paper towels
  • cutting board
  • knife
  • fine grater
  • bowl (small)
  • fine sieve
  • baking sheet
  • ovenproof pan
  • frying pan

Nutrition per serving

Cal
573
Protein
38 g
Fat
8 g
Carb
82 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Pat cod dry with paper towels and season with salt. Thinly slice chilis. Zest and juice the lemon. Set zest aside. Whisk together honey, lemon juice, and chilis and season with salt and pepper.
    • cod fillets
    • Thai chilis
    • lemon
    • 5 tbsp honey
    • salt
    • pepper
    • oven
    • paper towels
    • cutting board
    • knife
    • fine grater
    • bowl (small)

    Preheat oven to 200°C/390°F. Pat cod dry with paper towels and season with salt. Thinly slice chilis. Zest and juice the lemon. Set zest aside. Whisk together honey, lemon juice, and chilis and season with salt and pepper.

  • Step 2/4

    Rinse canned chickpeas under cold running water and dry with a clean kitchen towel. Transfer to a baking sheet with a generous amount of vegetable oil. Season the chickpeas with salt and pepper, then roast for approx. 25 min. or until golden brown. Remove the baking sheet from the oven and toss chickpeas with lemon zest. Set aside.
    • 800 g canned chickpeas
    • vegetable oil (for frying)
    • salt
    • pepper
    • fine sieve
    • baking sheet

    Rinse canned chickpeas under cold running water and dry with a clean kitchen towel. Transfer to a baking sheet with a generous amount of vegetable oil. Season the chickpeas with salt and pepper, then roast for approx. 25 min. or until golden brown. Remove the baking sheet from the oven and toss chickpeas with lemon zest. Set aside.

  • Step 3/4

    Heat some vegetable oil in an ovenproof pan and add the cod fillets skin side down over medium heat. Cook for approx. 7 min. Glaze with some of the honey marinade and transfer to the oven. Bake until cod is cooked through, approx. 3 min. Remove cod from the pan.
    • vegetable oil (for frying)
    • ovenproof pan

    Heat some vegetable oil in an ovenproof pan and add the cod fillets skin side down over medium heat. Cook for approx. 7 min. Glaze with some of the honey marinade and transfer to the oven. Bake until cod is cooked through, approx. 3 min. Remove cod from the pan.

  • Step 4/4

    Add the remaining honey marinade to the pan and whisk over medium-high heat until it’s reduced by at least half into a thick glossy glaze. Serve cod on top of the crispy chickpeas with a hearty drizzle of the reduced hot honey glaze. Enjoy!
    • frying pan

    Add the remaining honey marinade to the pan and whisk over medium-high heat until it’s reduced by at least half into a thick glossy glaze. Serve cod on top of the crispy chickpeas with a hearty drizzle of the reduced hot honey glaze. Enjoy!