Serves 4 | Cooking time 10-12 minutes | Prep time 45 minutes
- 4x fresh cod Supremes
- 200gm pearl cous Cous
- 1/2 teaspoon turmeric
- 1 pint of veg stock
- 1 small courgette finely diced
- 1/2 a red pepper finely diced
- 1/2 a green pepper finely diced
- 1 clove of garlic crushed 1 red chilli finely chopped
- 1/2 a bunch of flat leaf parsley chopped
- 1 lemon 3tbl spoons olive oil
- A knob of butter Salt and pepper to taste
1. Pre heat your oven to 200°c
2. In a pan bring the veg stock, turmeric and one tbsp. of olive oil to the boil. Pour in the cous cous and stir well. Allow to come back to the boil and reduce the heat to a simmer. Cook gently, stirring occasionally for 10-15 minutes until all the liquid has been absorbed by the cous cous. Set aside.
3. Roast the peppers, chilli, courgettes and garlic in a hot oven (200°c) with 1 tbsp of olive oil for 5-6 minutes so vegetable is slightly brown but still firm. Remove from the oven and mix with the cous cous along with half of the lemon juice. Tip: Make sure all juices and oil from roasting pan go into the cous cous. Season with salt and pepper and fold in the flat leaf parsley. Set aside and keep warm.
4. Heat a non-stick pan up on the stove with the remainder of the olive oil until almost smoking. Season the cod supreme with salt and pepper and place into the pan skin side down. Allow to cook for at least 2 minutes without turning over, enabling the skin to crisp up. Gently turn over onto flesh side and add knob of butter. Using a spoon, baste the cod with the juices in the pan for a further 4-5 minutes. Once the cod starts to look firm, squeeze over the lemon juice and remove from the heat.
5. Present as shown if you don't have a ring, just place the cous cous in a neat pile in the centre of the plate. Garnish with salad leaves and the balsamic syrup.