This North African inspired cod complete with cous cous adds some colour into your dinner - got leftovers? It's the perfect lunch as a salad to use up those extras.


  • 2 x 170g cod fillets

  • Olive oil, for brushing

  • 4 tsp harissa paste

  • 120g couscous

  • 180ml of boiling reduced-salt vegetable stock

  • 4 spring onions, finely sliced

  • ½ red pepper, deseeded and diced

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • Salt and black pepper

  • Fresh coriander, to garnish (optional)


  1. Preheat the oven to 200°C/180°C/gas mark 6. Brush a piece of foil with oil.

  2. Place the cod fillets on top of the foil, side by side, and spread over the harissa paste. Roll up the foil into a parcel and bake in the oven for 15 minutes.

  3. While the fish is cooking, place the couscous into a heatproof bowl, pour over the boiling stock, stir and cover. Leave to stand for 10 minutes, then fluff up with a fork. Add the spring onions, pepper, olive oil and lemon juice and season with salt and black pepper.

  4. Divide the couscous between 2 plates and top with the fish, with any cooking juices drizzled over. Garnish with the coriander, if using.

RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/

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