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